Lemony Broccoli Salad is a refreshing, healthy salad with vibrant colors and the crunch makes this Salad a feast not only for the eyes but also the taste buds – made in minutes too, or you can make it in advance!
We love a crunchy salad with our meals, whether it be for lunch or dinner. This Lemony Broccoli Salad is just that and ever so delicious too.
During Winter we usually have our Broccoli covered in a peppery-cheese sauce which is a delicious comforting side dish, perfect for colder weather.
However, my preference for side dishes are just about always, one cooked – like carrots, and one in a different color, a green salad. No matter the season.
I have mentioned previously that we are very fortunate with our weather in South-Africa. Most fruits and vegetables are always in season.
We only have about 4 – 6 weeks, where we can really say it is Winter. Autumn is not much different than Spring and we only wear Winter clothes during the weeks I mentioned above. Other than that, it is short sleeves all the way.
I buy lots of frozen vegetables and some fruits as I never know which craving will hit me next. However, only certain Salads can be made using frozen vegetables, but for this Lemony Broccoli Salad, I only use fresh.
The recipe is so simple. But it is packed with flavor as each of the ingredients bring it’s own flavor which just works deliciously in this salad.
For this same reason, no fancy dressing is needed as well…only a bit of infused oil and juice really.
You can whip up this Broccoli Salad moments before dinner, or ahead of time as it keeps well (and still crunchy!) for up to two days.
Even though the Broccoli are cooked, or blanched really, the dumping into ice cold water not only helps retaining the beautiful green color, but also cools the Broccoli almost instantly.
The Sunflower Seeds can be replaced with any other seed you prefer.
Lemony Broccoli Salad
- 2 cups Fresh Broccoli Florets
- 5 Radishes thinly sliced
- 1 handful Cilantro torn
- 1/2 cup Sunflower Seeds (or any seed you prefer)
- 2 TB Avocado Oil lemon infused (if available)
- 1 Lemon juice only
- Salt and Black Pepper to taste
Cook the Broccoli in salted water for 5 – 7 minutes, drain and dump into a bowl with ice cold water for 2 minutes (this helps to keep the color nice and fresh)
Toss together the Broccoli, Radishes and Coriander – sprinkle over the Sunflower Seeds – transfer to a serving dish
Whisk together the Oil and Lemon Juice – season with Salt and Pepper – drizzle over the Salad
Leftovers keep very well in a sealed container in the refrigerator for up to two days.
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