After consuming all the chips and salsa in Austin (which were washed down with margaritas and queso, which were followed by tacos and more tacos), the unfortunate state of my midsection practically dictated that I be more kind to myself. So, I took a week off from drinking and dragged myself back to yoga. I’ve also been eating at home and filling up on lots of fresh produce. I’m feeling more balanced by the day.
I’ve never put much stock in detox diets or cleansing juice fasts, but I found myself googling “detoxifying foods” the other day. I patted myself on the back when I saw the list: greens, alliums, citrus, olive oil, cruciferous vegetables, beets, whole grains, etc. It was like skimming a list of all my favorite ingredients! Whole foods really are the best medicine.
This healthy broccoli salad contains a good number of those detoxifying ingredients. Broccoli, shallot, olive oil and almonds combine with a few of my favorite Greek flavors to create a simple and utterly delicious side salad. Sun-dried tomatoes play a leading role, of course. Almonds add some crunch and play nicely with the flavor of broccoli. Feta or kalamata olives lend a bold, salty punch, but they overpowered the other flavors once combined, so I would choose one or the other. This salad will be perfect for spring potlucks and picnics, which are surely coming soon, right?!
I almost forgot! This recipe is part of Becky’s monthly #eatseasonal campaign. Visit her blog to find a collection of beautiful, seasonally appropriate recipes from other bloggers. Wondering what’s in season this month? Check out my March seasonal produce guide!
Greek Broccoli Salad
- Author: Cookie and Kate
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 side servings
- Category: Salad
- Cuisine: Greek
This healthy broccoli salad recipe is packed with my favorite Greek flavors, including sun-dried tomatoes, feta or olives, garlic and lemon. It’s really easy to prepare and holds up well in the refrigerator, so it’s a great make-ahead side dish or potluck dish. For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing (it’s great right away, too, though!). Recipe yields about 4 side servings so multiply if you’re feeding a crowd.
- 1 large bunch of broccoli (about 1 ¼ pounds), florets removed and sliced into small, bite-sized pieces
- ⅓ cup roughly chopped sun-dried tomatoes*
- ¼ cup chopped shallot or red onion
- ¼ cup crumbled feta cheese or thinly sliced kalamata olives
- ¼ cup sliced almonds
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup or agave nectar
- 1 clove garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt, more to taste
- Pinch red pepper flakes
- In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well. For best flavor, let the salad rest for 30 minutes before serving (but like I said, it’s great right away, too!).
Recipe based on my Greek salad with chickpeas and broccoli.
*on sun-dried tomatoes. I’m partial to Trader Joe’s sun-dried tomatoes that come in a bag because they aren’t oily but they’re soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you’re using tough, dried tomatoes, you’ll need to soak them in boiling water until they’re pliable, then pat them dry and chop them up.
Make it vegan: Use olives instead of feta and maple syrup or agave instead of honey.
Make it nut-free: Omit the almonds entirely or replace them with raw or roasted, shelled sunflower seeds.