Broccoli Salad

This isn’t your every day Broccoli Salad! Made with a garlicky vinaigrette boasting a touch of heat, broccoli is about to be your family’s favorite vegetable. Bring it to a potluck, BBQ, or whip it together for a busy weeknight side dish!

Okay, I’ll be the first one to admit it: I’m not a huge broccoli fan. Having said that, I love this broccoli salad! It was true love at first bite. When I make myself a salad, I always prefer a vinegar-y punch. Besides that, it only took a few minutes to make! Steam, shock, mix, bite!

This may not be exactly what you pictured when ‘broccoli salad’ came to mind, but, hey! When have I ever been known to be a rule follower? I do love a creamy broccoli salad, but I decided to go a different route. The florets do such a great job at soaking up this vibrant, garlicky vinaigrette. You might just have a new craving after today!

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Broccoli – Cut into florets.
• Olive oil – Extra virgin.
• Rice vinegar – Or any type of vinegar you prefer.
• Lemon juice – Lime juice can be used instead.
• Garlic – Fresh or powdered.
• Mustard – Yellow or dijon.
• Salt & pepper – Season to taste.
• Red pepper flakes – As much or little as you like.

How to make broccoli salad

1. Cook Broccoli: Place the broccoli florets in a pot of boiling water. Cook the broccoli for 2-3 minutes or until tender-crisp.
2. Make Dressing: Meanwhile, add all the dressing ingredients to a small bowl and whisk well. Set aside.
3. Shock: Transfer the broccoli directly from the boiling water to a bowl of ice water, using a slotted spoon. Let it sit for 5 minutes, then drain well. Transfer it to a paper towel lined bowl to fully dry.
4. Toss: Remove the paper towel from the bowl and pour the dressing over the broccoli. Toss the broccoli to coat well with the dressing.

What else can I mix into my salad?

Looking for more color? Want to use up some ingredients in your fridge? This versatile vinaigrette will be amazing with so many different ingredients. Try these out for some inspiration:

• Cherry/grape tomatoes
• Red onion
• Corn
• Peas
• Bell pepper
• Walnuts/ pecans
• Chickpeas/ beans
• Apple
• Pear

These are just a few examples of ways you can bulk up your broccoli salad to make it really special. You can even add cheese like feta, meat like bacon. Get creative!

Make ahead

This is one of those recipes that gets better and better the more it has a chance to sit. You can think of the dressing almost like a marinade with that vinegar and garlic.

Another beautiful thing about broccoli salad? It won’t become soggy after sitting with the dressing. You can make this salad 3-4 days in advance, and store it in the fridge until serving time.

Leftovers

Cover the bowl with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for 3-5 days.

This broccoli salad can be frozen as well. It will last up to 1 year if stored in an airtight container. Let the salad thaw overnight in the fridge, then give it a good toss to bring the dressing back together. If you find the oil has solidified even after thawing in the fridge, a few minutes at room temperature will do the trick.

Check out these fabulous salad recipes:

• (Creamy) Broccoli Salad
• Tomato Basil Salad
• Quinoa Salad
• Black Bean corn and Avocado Salad
• Kale Salad with Blueberry Vinaigrette
• Caprese Salad
• Chickpea Tomato Salad
• Summer Salad with Herbed Ricotta