Instead of the typical green salad with lettuce, try a broccoli salad for your summer side dish this year. With just five ingredients and no cooking, this salad comes together in minutes.
How To Make It
Combine broccoli florets with red onion and walnuts. Separately, make a simple dressing by mixing 1 cup of olive oil-based mayo with 2 teaspoons of vinegar. Add the dressing to the veggie bowl, mix thoroughly, and refrigerate for two hours before serving.
The broccoli and red onion are a good source of fiber, vitamin C, and antioxidants. The walnuts also provide fiber and antioxidants, along with plant-based protein and healthy omega-3s.
Put the onions in the fridge for 30 minutes to reduce tears when cutting onions. Then, cut off the top, but leave the root end intact. (The highest concentration of sulphuric compounds that make your eyes tear is in the root end.) Peel off the outer layers and chop as needed.
Adapted from Peggy Wysocki's Recipe
Prep Time: 10 minutes
Yield: 4 servings
2 bunches broccoli
1/4 red onion
1/2 cup walnuts
1 cup olive oil-based mayo
2 tsp red or white vinegar
Wash two bunches of broccoli and pat dry with a paper towel.
Cut the broccoli florets off and discard the stalks (or freeze for a future soup). Place the florets in a large bowl.
Finely dice red onion and add to the bowl.
Roughly chop walnuts and add to the bowl.
Make dressing by mixing mayo with vinegar. Add to the broccoli bowl, mix thoroughly, and refrigerate for two hours before serving.
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