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.
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 30 min
  • Yield: 2 servings
  • Nutrition Info
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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


  1. 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. 
  2. Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth. 
  3. 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.

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