Greek Broccoli Salad
Greek cuisine is known for its delicious and flavorful dishes, which are influenced by a rich history of Mediterranean culinary traditions. There are several factors that contribute to the popularity of Greek flavors, but the fresh combination of produce and spices is the winning ticket for me. I’m highlighting broccoli in this salad which is one of the most powerful cruciferous vegetables and contains a high amount of sulforaphane. Sulforaphane is a potent antioxidant, has anti-inflammatory properties, inhibits the growth of cancer cells, and reduces inflammation. Read on to learn how quickly you can throw this salad together. If you want to see me make it in action you can watch a video of that here.
To make this recipe, you’ll need some broccoli, of course. I like to buy the organic, bagged broccoli at Whole Foods or Sprouts. We’re still going to chop it smaller, but it’s much quicker when it’s already cut into florets. Then we’ll also need a red onion, garlic, and a lemon from the produce aisle. Some dry goods — Sun-dried tomatoes, garbanzo beans, Kalamata olives, dairy-free feta, slivered almonds or pumpkin seeds, olive oil, maple syrup, Dijon, oregano, and pink Himalayan salt.
Our first step is to chop the broccoli into tiny florets. I like to use my food processor for this because you just need to pulse it a few times and the job is done. If you don’t have one, you can just chop by hand. Then rinse the beans to remove any added salt and drain in a colander. Since the sun-dried tomatoes are packed in oil, I like to rinse those off as well and pat them dry with a paper towel. (We don’t need the extra oil.) Then slice them up if they are whole and cut the olives in half.
To make the dressing, take out a small bowl and whisk everything together. Use your lemon squeezer tool so you don’t get any lemon seeds in the dressing. I love this one because it’s very sturdy and is still going strong after 10 years of daily use.
Then toss the dressing with all of the salad ingredients and it’s ready to serve! This is a great meal prep salad because the hearty ingredients will last a few days in the fridge. Sometimes if salads sit in the fridge, they soak up the dressing so if it seems dry just add more fresh lemon to revive it!
If you love Mediterranean flavors, you will also love this Mediterranean salad and this Mediterranean sheet pan dinner.
If you try this recipe let us know! Leave a comment and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!
Greek Broccoli Salad
Ingredients
- 4 cups broccoli, chopped small
- 1 can garbanzo or white beans, rinsed and drained
- 1/4 small red onion, sliced
- 1/3 cup sun dried tomatoes (jarred type)
- 1/2 cup Kalamata olives, halved
- 1/4 cup dairy free feta cheese
- 1/4 cup slivered almonds or toasted pumpkin seeds
- 2 tablespoons olive oil
- Juice from 1 1/2 lemons
- 1 clove garlic, crushed
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 1/2 teaspoon pink salt
Instructions
- Pulse the broccoli a few times in the food processor to break it down. Or cut by hand into tiny florets.
- Combine the salad ingredients, whisk up dressing, and toss together!