Name: Broccoli Summer Salad with Dijon Mustard Dressing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon whole-grain Dijon mustard; 2 teaspoons red wine vinegar; 1 teaspoon white balsamic vinegar; 2 tablespoons extra-virgin olive oil; Pinch sea salt; Pinch black pepper; 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total); 2 tablespoons extra-virgin olive oil; Sea salt; 1 1/2 cups cherry tomatoes, halved; 1/2 ripe avocado, cut-up; 1 red pearl onion, thinly sliced

Directions

Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

Cook’s Note

The broccoli stems can be peeled and steamed as a side dish or used in soups or stir-fries. Or add them to your green juice for a spicy, nutritional boost.

Recipe courtesy of Amy Chaplin

Broccoli Summer Salad with Dijon Mustard Dressing

Ingredients

Dressing:

Salad:

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages