Craving a fresh and light meal? Look no further than this Vegetable Salad with Broccoli! This recipe is a total crowd-pleaser, not only because it’s incredibly tasty, but also because it comes together in no time.
My simple recipe with clear, step-by-step instructions will guide you through making this delicious salad in just a few easy steps.
So ditch the takeout and whip up a healthy, satisfying meal in minutes!
What is a raw vegetable salad?
Vegetable salad with broccoli is a vitamin-rich and refreshing meal that scores with crunchy vegetables, sweet apple and roasted pine nuts. The homemade vinaigrette gives the salad a harmonious taste – a delight for every palate.
You’ll love this salad because it is:
- A vibrant mix of fresh veggies and flavorful herbs and spices.
- The perfect choice for a quick and light meal.
- Get ready for a flavor explosion! This dish will tantalize your taste buds.
- Packed with vitamins and ready in a flash, this dish is a healthy winner.
Recipe Tips
Use fresh ingredients for a more intense taste experience.
Toast the pine nuts carefully to release their full aroma.
Serve the salad room temperature for best enjoyment.
Storage options
Yes, the vegetable salad with broccoli can be prepared in advance and kept in the fridge.
However, I recommend adding the pine nuts just before serving to preserve their crunchiness.
Variations
Replace the broccoli with cauliflower for a different flavor.
Add grilled chicken or smoked salmon to make the salad more substantial.
Pairings
- Grilled ciabatta bread
- Quinoa or rice as a filling side dish
- Hummus dip
Frequently asked questions
Ingredients needed to make raw vegetable salad with broccoli
- 1 broccoli
- 1 red bell pepper
- 1 Apple
- 1 carrot
- 50 g pine nuts
For the vinaigrette:
- 20 g garlic oil
- 10 g olive oil
- 15 g herb vinegar
- 1 teaspoon honey
- 1 teaspoon mustard, medium hot
- 1 teaspoon herb salt
- 2 pinches of pepper
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
How to make raw vegetable salad with broccoli?
Preparations:
First, lightly toast the pine nuts in a pan without oil.
Then decant and leave to cool.
Then prepare the vegetables.
Remove the stalks from the broccoli, core the apple and cut into large pieces, peel the carrot and cut into thin slices, core the bell pepper and also cut into large pieces.
Preparation:
Put all the ingredients (except the pine nuts), i.e. the vegetables and all the ingredients for the vinaigrette, into the mixing bowl and chop for 7 seconds/speed setting 4.
Place in a bowl, sprinkle with the pine nuts and serve at room temperature.
Enjoy your meal!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
These prep times are just an estimate, and that’s totally okay! Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Enjoy making your salad and have a very good appetite!
If you liked my quick recipe for raw vegetable salad with broccoli, you might also like my simple ratatouille recipe🙂
Your Christoph
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Raw vegetable salad with broccoli
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Equipment
- Thermomix®
- Cutting board
- Knife
Ingredients
- 1 Broccoli
- 1 Red peppers
- 1 Apple
- 1 Carrot
- 50 g Pine nuts
Vinaigrette:
- 20 g Garlic oil
- 10 g Olive oil
- 15 g Herbal vinegar
- 1 Tsp Honey
- 1 Tsp Mustard medium hot
- 1 Tsp Herbal salt
- Black pepper To taste
Instructions
Preparation:
- First, lightly toast the pine nuts in a pan without oil. Then set aide and let them cool.
- Next, prepare the vegetables. Remove the stalks from the broccoli, core the apple and cut into large pieces, peel the carrot and cut into thin slices, core the bell pepper and also cut into large pieces.
Preparation:
- Put all the ingredients (except the pine nuts), i.e. the vegetables and all the ingredients for the vinaigrette, into the mixing bowl and chop for 7 seconds/speed setting 4.
- Place in a bowl, sprinkle with the pine nuts and serve at room temperature.
Notes
- Instead of pine nuts, use cheaper nuts such as walnuts, sunflower seeds or pumpkin seeds.
- Peanuts or cashews are also a great alternative.
- Replace garlic oil with walnut oil or olive oil.
- Replace herb vinegar with fruit vinegar or white balsamic vinegar.
- Sweeten with maple syrup, agave syrup or date syrup instead of honey.
- Add some radishes to the salad.
