Broccoli Salad – Perfect Side Dish For Hot Summer Dinning

This salad is a staple in our home, even my kids, ok Hannah, eats it! And with skyrocketing day time temps and Gauteng in the grip of it’s 6th and unprecedented heatwave this summer, it’s a recipe you want to have on hand.

I was so sure I had shared this recipe (and I use the term lightly because while I do have the recipe somewhere, I don’t use it, I mostly just chuck it together until I like the taste) but when I posted a food pic to Instagram earlier this week, suddenly everyone started asking for the “recipe” so here it is:

Broccoli Salad in a Yoghurt, Dill Dressing
A delicious, healthy, full fat salad that can be eaten as a meal or as a side dish.
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Prep Time
20 min
Cook Time
10 min
Total Time
20 min
Prep Time
20 min
Cook Time
10 min
Total Time
20 min
352 calories
54 g
33 g
12 g
21 g
6 g
894 g
442 g
15 g
0 g
4 g
Nutrition Facts
Serving Size
894g
Amount Per Serving
Calories 352
Calories from Fat 105
% Daily Value *
Total Fat 12g
19%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 33mg
11%
Sodium 442mg
18%
Total Carbohydrates 54g
18%
Dietary Fiber 19g
77%
Sugars 15g
Protein 21g
Vitamin A
105%
Vitamin C
943%
Calcium
41%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1x head of broccoli
  2. Half an English cucumber
  3. 3x Spring Onions
  4. Double Cream or Greek Yoghurt
  5. Whole Grain Mustard
  6. Dried Dill
  7. Salt & Pepper
  8. Walnuts (optional)
Instructions
  1. Break the broccoli into small florets
  2. Lightly steam the broccoli till al dente
  3. Allow to cool
  4. Chop up your cucumber & spring onions
  5. Toss in a bowl with the al dente, cooled broccoli
  6. Using a jug, blend together about a cup of double cream or Greek yoghurt with salt, pepper, dried dill & whole grain mustard. Usually I just keep blending till I get the flavor I like with the mustard and dill.
  7. Pour, dollop over your greens and chill.
  8. You can also add some chopped walnuts at this point, but that's optional.
Notes
  1. This is a fail proof recipe and aside from Ava, I've never come across anyone who doesn't love it! Enjoy!
  2. PS. don't let the nutritional values fool you, that is written into the recipe card plug in, but I don't believe it to be accurate.
beta
calories
352
fat
12g
protein
21g
carbs
54g
more
The Blessed Barrenness http://www.theblessedbarrenness.co.za/
 

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18 Comments

  • Reply Robynne

    YAY! Can’t wait to make this 🙂

    January 7, 2016 at 1:16 pm
    • Reply Sharon

      It’s so good! You’ll love it!

      January 7, 2016 at 1:27 pm
  • Reply Getfithappyhealthy

    yum! My mum has a recipe for a bacon, broccoli salad with a vinaigrette, super tasty too!

    January 7, 2016 at 2:58 pm
  • Reply cupcakemummy

    making this tonight!

    January 13, 2016 at 4:33 pm
    • Reply Sharon

      And… was it delish?

      January 14, 2016 at 9:04 am
      • Reply cupcakemummy

        ended up not having mayo and not feeling like going to the shop. BUT i did get some vegan mayo today and am making it this weekend when we visit the person 🙂

        January 14, 2016 at 6:01 pm
  • Reply Rene

    Do you think it will work with roasted broccoli? I usually can’t stand steamed broccoli, but can eat the roasted ones as a meal on its own

    February 16, 2016 at 2:13 pm
    • Reply Sharon

      I think it will be too soggy because the dressing tends to soften the broccoli quite a bit. Also, the steaming is just to soften the broccoli slightly.

      February 16, 2016 at 2:28 pm
      • Reply Rene

        Yay, I don’t hate steamed broccoli anymore. I made this last night, only difference is I left out the spring onion because I forgot to buy. I absolutely loved it, and the best part was how quick and easy it was. Had it with parmesan crusted pork chops.

        February 17, 2016 at 1:26 pm
        • Reply Sharon

          Yummy!

          February 17, 2016 at 1:31 pm

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