Broccoli Summer Salad with Dijon Mustard Dressing

With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and[ insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.]

Total Time:
1 hr 5 min
15 min
20 min
30 min

2 servings

  • Salad:
  • 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
  • Dressing:
  • 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
  • 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.

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.

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