Fresh Crunchy Raw Broccoli Salad
Bright, fresh, and spring-ready: this quick raw broccoli veggie salad is a gourmet crowd-pleaser!
Servings: 6
Calories: 146kcal
Equipment
- Thermomix
- Cutting board
- Knife
Zutaten
- 1 Broccoli
- 1 Red bell pepper
- 1 Apple
- 1 Carrot
- 50 g Pine nuts (approx. 2 oz)
Vinaigrette:
- 20 g Garlic oil (approx. 0.5 oz)
- 10 g Olive oil (approx. 0.5 oz)
- 15 g Herb vinegar (approx. 0.5 oz)
- 1 Tsp Honey
- 1 Tsp Mustard medium-hot
- 1 Tsp Herb salt
- Black pepper To taste
Zubereitung
Prep Work:
- 50 g Pine nutsFirst, lightly toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside and let them cool.
- 1 Broccoli, 1 Red bell pepper, 1 Apple, 1 CarrotNext, prep your veggies: trim the stems off the broccoli, core the apple and chop into large chunks, peel the carrot and slice into thin coins, and seed the red bell pepper and cut into large pieces.
Mixing & Assembly:
- 1 Broccoli, 1 Red bell pepper, 1 Apple, 1 Carrot, 20 g Garlic oil, 10 g Olive oil, 15 g Herb vinegar, 1 Tsp Honey, 1 Tsp Mustard, 1 Tsp Herb salt, Black pepperAdd all of the ingredients (except the pine nuts)—that's your prepped veggies and everything for the vinaigrette—into the mixing bowl and chop for 7 seconds on speed setting 4.
- 50 g Pine nutsTransfer to a serving bowl, sprinkle with the toasted pine nuts, and serve at room temperature.
Notes
Tasty Substitutions:
- Swap the pine nuts for budget-friendly options like walnuts, sunflower seeds, or pepitas (pumpkin seeds).
- Peanuts or cashews are also fantastic choices!
- Swap garlic oil for walnut oil or extra virgin olive oil.
- Use fruit vinegar or white balsamic instead of herb vinegar.
- Sweeten with maple syrup, agave, or date syrup instead of honey.
- Toss in some sliced radishes for an extra peppery crunch!
