Jackie’s Broccoli Salad

Broccoli is a great source of vitamins C and K, as well as dietary fiber. It is known for its potential health benefits, including reducing the risk of chronic diseases.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Jackie’s Broccoli Salad

Cooking Method: Mixing Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Broccoli
• 1 cup Cherry Tomatoes
• 1 small Red Onion
• 2 tablespoon Sunflower Seeds
• 2 tablespoon Dried Cranberries
• 2 tablespoon Olive Oil
• 2 tablespoon Lemon Juice
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. Cut the broccoli into small florets and blanch them in boiling water for 2 minutes. Drain and rinse with cold water.
2. Slice the cherry tomatoes in half and thinly slice the red onion.
3. In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, red onion, sunflower seeds, and dried cranberries.
4. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss well to coat.
6. Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 4g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.