This broccolini salad is my current favourite because it’s healthy and gives you a good dose of fresh greens while still satisfying a meal slot thanks to the deep flavours from the roasted nuts and pumpkin seeds 🙂 Pearl barley or black rice can be added if you’d like some more carbs and you can choose lemon juice or raspberry vinegar in the dressing to change up the flavours 🙂 Video with the whole process at the bottom of the recipe 🥰
Ingredients – Per person
- 1 bunch of broccolini (170g)
- 1/2 bunch of coriander (40g)
- 1/2 of an avocado
- 1/2 of a long red chilli*
- 2 tablespoons of roughly chopped roasted almonds*
- 2 tablespoons of toasted pumpkin seeds
Dressing
- 1 tablespoon of fresh lemon juice OR 1 tablespoon raspberry vinegar
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon honey or sugar
- 1 teaspoon mashed avocado
- Salt and pepper
Method
Cut the broccolini into small diagonal slices approx 1 centimetre (half inch) thick and add to a big bowl. Do the same with the coriander.
Slice the chilli lengthways and remove the seeds if you wish, then thinly slice it lengthways and add to the big bowl.
Add your chopped roasted almonds and pumpkin seeds to the salad bowl.
Dice the avocado and add most of it to the bowl, then mash remaining teaspoon of avocado and put it in a jar for the dressing.
To the dressing jar, add your vinegar or fresh lemon juice, mustard, olive oil and either your honey or sugar. Add a pinch of salt and pepper. Shake very vigorously until all combined and emulsified.
If it’s too tangy for your liking, add a little more sweetener and olive oil and shake again. If it’s too flat for your liking, add more vinegar or lemon and shake again.
Pour over the salad and mix until everything is coated.
Serve up and enjoy!
*Note: The long red chillies I use aren’t spicy but add a nice flavour. This broccolini salad isn’t intended to be spicy but feel free to use a spicy one if you’d like, or omit the chilli altogether if you’re sensitive to it 🙂
*Note: to roast your almonds, chop them roughly then add to a hot oven for 10 minutes or until medium brown in colour. To toast the pumpkin seeds, cover the surface of a frypan with the seeds and toast on medium heat until light brown, stirring regularly. Do both of these in a big batch and store in an airtight container for the next salad. It really cuts down on prep time! 🙂
I usually prefer the raspberry vinegar with this broccolini salad but am happily using up some fresh lemons as it’s the season 🙂
Muggle Chef 