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Asparagus and broccoli salad recipe

Asparagus and broccoli salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Broccoli salad

White and green asparagus, broccoli and toasted hazelnuts are arranged in a glass bowl and covered with a rich salad dressing.

4 people made this

IngredientsServes: 4

  • 500g green asparagus
  • 500g white asparagus
  • 500g broccoli, washed and separated into florets
  • salt to taste
  • 1 teaspoon granulated sugar
  • 30g butter
  • 50g hazelnuts
  • 4 to 5 tablespoons sherry vinegar
  • 6 tablespoons olive oil
  • 2 egg yolks (see note)
  • 2 bunches flat-leaf parsley, washed, dried and chopped

MethodPrep:20min ›Cook:20min ›Extra time:1hr chilling › Ready in:1hr40min

  1. White asparagus: Peel the stems with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the asparagus into 5cm pieces.Green asparagus: Peel only the bottom third. Remove any woody ends with a knife and cut the asparagus into 5cm pieces.
  2. In a large pot, bring salted water with sugar and butter to the boil; reduce heat and simmer gently until asparagus is tender and can be easily pierced with a sharp knife, about 20 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Remove the asparagus with a slotted spoon and cook the broccoli in the same water until cooked but still al dente, about 6 to 8 minutes. Drain.
  3. Toast the hazelnuts in a dry frying pan, turning them often, until they start to smell nutty. Place the nuts in a colander and rub them against each other between your palms to remove the skins. Chop and set aside.
  4. For the dressing; stir vinegar, salt and pepper in a small bowl. Add the oil in a steady stream. Add egg yolks and whisk until smooth and thick.
  5. Layer asparagus, broccoli, nuts and parsley in a glass bowl and pour the dressing on top. For best results, chill the salad for 1 hour before serving.

Note:

The dressing contains raw egg yolks.

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Reviews & ratingsAverage global rating:(2)


Raw Asparagus Salad with Broccoli Rabe

Bet you’ve never eaten asparagus raw. It’s a little known fact that instead of roasting or sauteing it, you can peel the delicious veg into ribbons for a crunchy, satisfying addition to a salad.

Here, the crispy texture goes perfectly with blanched broccoli rabe and soft avocado.

Add the simple, zesty dressing, and you’ve got a seriously fresh-tasting experience.

Ingredients

1 tbsp Keri’s Lemon Dressing

Directions

  1. In a large pot, bring water to a boil and add full bunch broccoli rabe. Allow to cook for two minutes before transferring to an ice bath.
  2. After it has cooled, dry the blanched broccoli rabe, and arrange lengthwise on platter.
  3. Holding the untrimmed end of an asparagus spear, run a vegetable peeler lengthwise over each side of the spear to create ribbons. Pile ribboned asparagus over broccoli rabe.
  4. Sprinkle with almonds and parmesan, top with sliced avocado, drizzle with Lemon Dressing, and serve.

WHY WE LOVE THIS RECIPE

Anything this green is bound to be good for you. Broccoli rabe is a leafy vegetable that’s filled with nutrients like vitamin C and K, while asparagus contains anti-bloat compounds. Add avocado for healthy fats and you can’t go wrong.


Ingredients

  • For the Salad:
  • 8 ounces fresh thin asparagus spears
  • 8 ounces broccolini
  • 2 tablespoons extra virgin olive oil
  • Kosher salt (to taste)
  • 1/2 cup fresh or frozen peas
  • 2 ounces finely crumbled feta cheese
  • For the Dressing:
  • 1 ripe avocado
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1/2 cup cilantro leaves
  • Kosher salt (to taste)

Prep this broccoli salad recipe the night before, and you are all set the day of. Grab from the fridge and spoon up one incredible salad. Perfect for potlucks, summer cookouts, and even weeknight dinners.

We are a veggie-loving family. From Traeger grilled vegetables to Pickled Asparagus, when spring hits and produce is at its prime, we dive head first into the produce aisle and get cooking.

Broccoli Salad is one of those things that I&rsquod always loved when it was brought somewhere, but I&rsquod never actually made before.

I can&rsquot believe I waited this long. You and your family are going to love this simple summer salad.

How Do You Make Dressing For Broccoli Salad?

The sauce that is in this broccoli salad is quick and easy. You might even have all the ingredients in your fridge and pantry already.

Just mix your mayo, sour cream, apple cider vinegar, sugar, salt, and mustard together. Once it is creamy and combined, pour the sauce over your broccoli and other ingredients and stir well.

This broccoli salad recipe is one of the easiest out there. The hardest part is allowing it to sit overnight to marinate the flavors!

Main Dishes To Pair With This Broccoli Salad

  1. Traeger Grilled Chicken Legs | These chicken legs are exactly what I want to pair with my broccoli salad. Bold in flavor but easy to make. Juicy and flavorful chicken cooked right on your wood pellet grill.
  2. Smoked Brisket | I love smoked brisket, if I could, I would eat it every night of the week. I think the rich smokey flavor in the brisket gets lightened up with this crisp and chilled salad.
  3. Pulled Pork | Here is another satisfying dinner or lunch idea that pairs nicely with cold salads like this recipe. Grab your favorite bbq sauce and dive in.

What Can I Substitute for Sunflower Seeds?

If you don&rsquot want to use sunflower seeds you can skip them, or if you wish to try some pumpkin seeds or even nuts. I don&rsquot include nuts because we have an allergy in the house, but feel free if you prefer!

I think sunflower seeds offer a more earthy taste, and you also gain some nutrients out of the seeds as well but feel free to completely forget the seeds altogether if you don&rsquot want them.

What Cheese for Broccoli Salad Recipes

I always suggest buying block cheese and hand shredding it. You will get a richer and cheesier taste that will really add flavor to your salad, and without any impact from the various things they use to keep pre-shredded cheese from sticking together.

When shredding, do larger shreds as small shreds will turn mushy fast once mixed with the dressing.

Broccoli: To Blanch or Not To Blanch

Some people prefer to blanch the broccoli for a more tender texture. Personally, I have never blanched the broccoli for broccoli salad because I love the flavor of raw broccoli and I also love to keep the crunch.

If you do decide to blanch the broccoli, bring a pot of water to a boil, and add in some salt. Toss your broccoli into the boiling water for less than 60 seconds. Drain and run under cold water to stop the cooking process.


  • 1 head broccoli, cut into half florets
  • 1 bunch asparagus
  • 3 garlic cloves, finely sliced
  • 1 red chilli, finely sliced (seeds removed if preferred)
  • 1 lemon, grated zest, juice of ½, the other ½ finely sliced
  • 2 tbsp flaked almonds, toasted
  • salt and freshly ground black pepper

Bring a large pan of water to the boil. Blanch the broccoli for 1–2 minutes. Add the asparagus to the pan and blanch for a further 2 minutes. Drain and leave to cool slightly.

Heat a large griddle pan over a high heat. Drizzle the broccoli and asparagus with a couple of tablespoons of olive oil and season well with salt and pepper. Place the vegetables in the griddle pan and cook for 1–2 minutes on each side, until lightly charred.

Mix 2 tablespoons of olive oil with the garlic, chilli, lemon zest and juice. Pour into the griddle pan and heat for a minute or two, stirring to coat the vegetables. Add the lemon slices and chargrill for 1–2 minutes on each side, until charred.

Transfer the chargrilled broccoli, asparagus and lemon slices to a serving plate and scatter with the flaked almonds.


30 Healthy Broccoli Recipes That Are Damn Delicious

The healthy broccoli recipes some of us ate as kids didn't exactly do the delicious cruciferous vegetable justice: boiled or steamed until mushy, offensively underseasoned, and horribly bland. As adults, we know better than to sleep on the bevy of fantastic broccoli recipes at our fingertips.

Affordable and packed with nutrients like fiber and vitamin C, broccoli is worth having in your fridge crisper drawer for all of your breakfast, lunch, and dinner needs. Though not a meal by itself, pairing your veggies with a variety of protein-, complex-carbohydrate-, and healthy-fat-rich ingredients will ensure that what you're eating is always satisfying, SELF columnist Jessica Jones, M.S., R.D., certified diabetes educator and cofounder of Food Heaven, has previously told SELF. That could mean roasting your broccoli and serving it atop soba noodles with a soft-boiled egg, or baking it right into a cheesy, overnight breakfast casserole.

Broccoli is great for meal prep because of the way it maintains its texture and flavor over time, a characteristic many of these meals take advantage of. Even if you don't have time to meal prep, know that broccoli also doesn't take very long to cook in the first place and can be added to almost anything, whether that's a grain bowl or a wrap. When in doubt, having a head of broccoli on hand is a great way to guarantee there is some green goodness on your plate. These 30 healthy broccoli recipes showcase the many different ways you can make the most of this veggie.

A note about the word healthy here: We know that healthy is a complicated concept. Not only can it mean different things to different people, but it’s a word that’s pretty loaded (and sometimes fraught), thanks to the diet industry’s influence on the way we think about food. At SELF, when we talk about food being healthy, we’re primarily talking about foods that are nutritious, filling, and satisfying. But it also depends on your preferences, your culture, what’s accessible to you, and so much more. We selected these recipes with those basic criteria in mind while also trying to appeal to a wide variety of nutritional needs and taste buds.


How To Make

Once you have the broccoli, cheese, and onion chopped, the rest of this salad is effortless.

  • If using turkey bacon: Preheat the oven to 425 F degrees and line a small sheet pan with parchment paper. Place the turkey bacon slices on the sheet pan and bake for 10 minutes. Flip each slice and cook until crispy, about 4-5 minutes. If using regular bacon, cook using your preferred method, then place on paper towels to drain. Once cooled, chop the bacon into pieces. I use a knife to chop the turkey bacon.

  • Toast the seeds and nuts: Pour the nuts and seeds into a medium skillet set over medium heat. Cook, stirring frequently until the nuts and seeds start to smell toasty and are lightly golden on both sides, about 5 minutes. Immediately transfer to a small bowl or plate to prevent the from burning.
  • Prepare the dressing: Combine all of the dressing ingredients in a jar or small bowl and whisk together until well blended.
  • Assemble the salad: Place broccoli, red onion, cheese, seeds, nuts, cranberries, and bacon in a large bowl. Drizzle with ¾ of the dressing, tossing well to combine. Allow the flavours to meld before serving, about 10-15 minutes. Alternatively, cover the bowl and refrigerate until ready to use, for up to 3 days.


Recipe: Asparagus Salad With Lemon and Parmesan

This bright, lemony salad is best made with farm fresh asparagus, which is dressed and eaten raw here. Look for stalks that are bright green with firm, tight tips. Buy it in season from your local farmer’s market.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 pound fresh asparagus
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon shaved Parmesan
8 fresh chives

Directions

  1. Break off the tough ends of the asparagus and discard.
  2. Use a vegetable peeler to make long thin ribbons of asparagus. Add to a large bowl.
  3. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Drizzle over the asparagus ribbons and toss well.
  4. Use the vegetable peeler to shave thin strips from a piece of fresh Parmesan (about 1 tablespoon) and scatter over the salad.
  5. Use scissors to cut the chives into small pieces directly over the salad.

Nutritional information (per serving)

70 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 4 g protein, 7 g total carbohydrate, 3 g fiber, 2 g sugar, 0 mg cholesterol, 95 mg sodium.

Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness


Summer asparagus and halloumi salad

Ingredients

  • 14 oz. 400 g green asparagus, woody ends removed
  • 11 oz. 300 g halloumi cheese (see tip)
  • 1 tbsp 1 tbsp ghee or olive oil
  • 3 oz. (2½ cups) 85 g (600 ml) watercress, or arugula lettuce
  • 3 oz. (2¾ cups) 85 g (650 ml) baby spinach
  • 7 oz. 200 g cucumber, spiralized or sliced
  • 5 oz. 140 g cherry tomatoes, chopped
  • 5 oz. 140 g avocado, sliced avocados, sliced
  • salt and pepper

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Pesto dressing

Salad

For a dairy-free substitution, replace the halloumi cheese with (1) large, poached egg, per serving.

A simple Mediterranean Vinaigrette dressing can be substituted for the pesto dressing.

Place the following ingredients into a sealable jar:
- 1⁄2 cup (120 ml) extra-virgin olive oil
- 1⁄4 cup (60 ml) lemon juice
- 1 clove minced garlic
- 1 teaspoon dried Italian herbs
- salt and black pepper to taste.

Shake until the vinaigrette is emulsified. Use 2 tablespoons (30 ml) per serving. Store in the fridge for up to 5 days.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The Beginner's Keto Diet Cookbook". 1

Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post. &larrhk


Salad

Place the asparagus, broccoli and green beans in a pot of salted boiling water. When tender, 3-4 minutes, remove and refresh in ice-cold water. Set aside.

Dressing

Place the soaked sunflower seeds with ½ a cup of water in a blender with the vinegar and soy, garlic and oil. Blend until smooth. Check the consistency and add more water if needed.

To Assemble

Dress the greens with the sunflower dressing and garnish with the additional toasted sunflower seeds.


Watch the video: Επεισόδιο 196-Ανοιξιάτικη σαλάτα με σπαράγγια-Spring asparagus salad Vegan (June 2022).