Spring Broccoli Salad

Spring Broccoli Salad

Salad days are here to stay! This delicious salad bowl is full of myrosinase, sulforaphane and anthocyanins – Mmm 😋 .

Ingredients – salad

Mustard leaves
Small broccoli florets
Cherry tomatoes
Fresh peas
Local avocado
Local new-season strawberries


Dijon mustard
Lemon juice
Olive oil
Himalayan sea salt
Freshly ground black pepper

Radish sprouts

Walnut pesto

Equal quantities:
Pecorino or parmesan; finely grated
Basil leaves

Olive oil
1 garlic clove; finely sliced

Lemon Pickled Red Onion

Red onion; finely sliced
Juice of 1 lemon


Start by mixing the salad dressing in a large bowl. Then add the broccoli, tomatoes, radish, and peas – stir to combine. Remember to cut the broccoli florets as they remain raw in this recipe.

For the walnut pesto; blitz the ingredients in a blender or food processor to a purée – adding olive oil to the desired consistency. Season to taste.

For the pickled onions, mix the ingredients together in a bowl and leave in the fridge while you build the salad.

Build the salad!


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