The best recipes for broccoli salads 6 times differently. You will lick them!

Are you a lover of lunch salads?

Looking for food that fills you up and refreshes you?

Do you like balanced flavor combinations?

Then we have delicious broccoli salad recipes just for you!

Try broccoli in combination with cheese, tuna or perhaps cranberries.

You are sure to find the best combination for your palate!

Broccoli salad with tuna and chickpeas

This light salad packed with healthy proteins is suitable as a hearty lunch and a balanced dinner. Enjoy it with dry toast or just plain.

INGREDIENTS

• 1 can of tuna in its own juice
• 2 cans of pickled chickpeas
• 2 tablespoons of capers
• 150 g cherry tomatoes
• a handful of fresh parsley
• 100 g of broccoli
• lemon juice to taste

METHOD:

• Drain the tuna, chickpeas and capers and place the solids in a large salad bowl.
• Wash the cherry tomatoes, cut them in half and add them to the bowl.
• Wash the parsley, chop finely and add to the salad.
• Bring water to a boil in a medium saucepan, add broccoli florets and cook for 2 minutes.
• Then immediately drain and add the broccoli to the salad.
• Mix all the ingredients and season with lemon juice.

Salad with broccoli and egg according to Jamie Oliver

If you are a lover of fast, fresh and yet delicious cuisine, the culinary work from the hands of Jamie Oliver will excite you. Try a fresh combination of crispy broccoli and boiled eggs that you will want to make every day!

INGREDIENTS

• 500 g of broccoli (choose with the smallest florets)
• 4 eggs
• 2 tablespoons Dijon or coarse grain mustard
• 1 tablespoon of wine vinegar
• a pinch of sugar
• 2 cloves of garlic
• 6-8 pickled anchovies
• 1 roll or bun
• olive oil

METHOD:

• Heat a little olive oil in a pan and put the roll, broken into smaller pieces, into it.
• Sauté for 5-10 minutes, stirring constantly so that the oil gets on all sides of the croutons.
• Pour the croutons into a plate lined with a napkin and let the excess fat absorb.
• Wipe the pan with a napkin and leave it for another use.
• Bring the water to a boil in a large pot and add the broccoli florets.
• Cook for about 5 minutes and then immediately put the broccoli in a bowl of cold water so that it cools down and does not lose its fresh green color.
• Do not pour out the cooking water.
• Put the eggs in the boiling water from the broccoli and cook until soft (6 minutes).
• Remove from water and let cool.
• Mix the mustard, 1 tablespoon of olive oil, sugar and vinegar, dilute with one tablespoon of cold water and mix the dressing.
• Peel the eggs and cut them in half.
• Put a little olive oil in the crouton pan and let the garlic fry in it for a while.
• Then add the cooked broccoli (without water) and stir-fry for 2 minutes.
• put the broccoli on a plate, eggs, croutons and anchovies on it.
• Finally, pour over the dressing and serve immediately.

Broccoli salad with brown rice and feta

Brown rice seasoned with lemon, broccoli, chickpeas and feta make a surprisingly delicious combination. Only 5 ingredients and a simple topping!

INGREDIENTS

For the salad:

• 1 and ½ cups cooked brown rice
• 3 cups broccoli (raw), cut into small florets
• 2 cups drained and rinsed chickpeas (1 x 540ml can of chickpeas)
• ½ red onion finely chopped
• 1 cup crumbled feta cheese

For the topping:

• juice and zest of 1 lemon
• 2 tablespoons of olive oil
• 1 tablespoon of white wine vinegar
• salt and pepper to taste

METHOD:

• Add the cooked rice, chopped broccoli, chickpeas, red onion and feta to a large bowl.
• Mix everything together.
• For the dressing, mix olive oil, white wine vinegar and the juice of 1 lemon.
• Pour the dressing over the salad.
• Mix well.
• Top with lemon zest to taste.
• Add freshly ground pepper to taste.
• Serve immediately or refrigerate until ready to serve.
• Lasts up to 3 days.

Fresh salad with broccoli and mayonnaise

A lemon-scented salad is not only a tasty summer dinner. The combination of vegetables with sour apple, mayonnaise and sour cream is simply delicious!

INGREDIENTS

• 500 g of broccoli
• 1 carrot
• 1/2 of a sour apple
• 1/2 red onion
• 4 handfuls of sunflower seeds
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon of lemon juice
• salt
• pepper

METHOD

1. Divide the broccoli into florets and steam.
2. Cut the carrots and apples into slices.
3. Mix together in a bowl and sprinkle with sunflower seeds.
4. Mix mayonnaise, sour cream and lemon juice in a small bowl.
5. Season the dressing with salt and pepper.
6. Mix the salad with the dressing and serve.

Summer broccoli salad with bacon and dried cranberries

This salad is great as a side dish for a summer barbecue, but it can also make a good light dinner. Thanks to the crispy bacon and sweet dried cranberries, you won’t get tired of its taste any time soon!

INGREDIENTS

• 150 ml of mayonnaise
• 3 spoons of sugar
• 2 tablespoons of vinegar
• 50 g of dried cranberries
• 1 large broccoli
• 50 g of grated gouda, cheddar cheese
• 30 g chopped red onion
• 8 slices of bacon

METHOD:

• Mix mayonnaise, vinegar and sugar in a small bowl and set aside.
• Put the bacon in a dry pan and fry for a few minutes until crispy, then remove from the pan and cut into small pieces.
• Cut the broccoli into small pieces and place in a large bowl.
• Add the cranberries, cheese, onion and bacon and toss to combine.
• Finally, add the dressing and mix.
• Leave to rest for at least 2 hours in the fridge, then serve.

Pasta salad with broccoli and tomato dressing

This luxurious pasta and broccoli salad also includes delicious homemade dressing, sunflower seeds and salty feta, among other things. You just have to try it!

INGREDIENTS

For the dressing:

• 1 tablespoon of tomato puree
• 2 tablespoons of red wine vinegar
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried garlic
• 1/4 teaspoon of sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons of olive oil

For the salad:

• 200 g of pasta
• 500 g of broccoli
• 1/2 cup chopped red onion
• 1/4 cup unsalted sunflower seeds
• 110 g feta

METHOD:

• First prepare the dressing.
• In a bowl, whisk the tomato puree, red wine vinegar, basil, dried garlic, sugar, salt and pepper until smooth.
• Begin whisking in the olive oil, one tablespoon at a time, until fully incorporated.
• Set the dressing aside.
• Cook the pasta according to the instructions on the package (cook until soft).
• Drain the pasta in a colander.
• Rinse briefly with cold water to cool.
• Drain well.
• While the pasta is cooking, cut the broccoli florets from the stems and roughly chop the florets into bite-sized pieces.
• Finely chop the red onion.
• Once the pasta is drained, transfer it to a large bowl.
• Add the chopped broccoli, red onion and sunflower seeds.
• Crumble the feta on top.
• Drizzle the dressing into the bowl, then gently toss the ingredients together.
• Serve immediately or refrigerate until ready to serve.

Health benefits of broccoli

Let’s continue praising broccoli for a moment. We should consume it not only because of its great taste and low caloric value, but also for its positive health effects. Broccoli contains:

• vitamin C
• vitamin E
• provitamin A
• potassium
• calcium
• phosphorus
• sulphur
• fiber

This summer vegetable will therefore help us prevent lung cancer, bone disorders, support heart function, improve metabolism and immunity .

Raw broccoli retains the most beneficial substances, steam treatment is also gentle.

And how did you like our recipes today? Write to us in the comments!