If I have a broccoli in the fridge and not much time available, I quickly make this salad. It works as a side dish for chicken, fish, or even alongside a slice of toasted bread. It doesn't require many ingredients or complicated techniques. The broccoli stays green and firm, while the lemon and olive oil dressing brings it to life.
Quick Info
Total Time: 15 minutes
Servings: 4
Difficulty: Easy
Ingredients
2 large heads of broccoli (about 700-800 g total)
1 liter of water (for blanching)
1 tablespoon salt
2-3 tablespoons extra virgin olive oil
Juice of 1 medium lemon (about 40 ml)
(optional) freshly ground pepper
Preparation Method
1. Break the broccoli into evenly sized florets so they cook uniformly. The thicker stems can be peeled slightly and sliced.
2. Bring water to a boil in a larger pot. When it boils, add the salt and immediately add the broccoli. Do not cover the pot. Boil everything for 4-5 minutes. The vegetable should be tender but not mushy. The color will remain bright green.
3. Quickly remove the broccoli with a slotted spoon and place it on a platter. If you want to stop the cooking completely, you can plunge it into very cold water or leave it in a colander for a few minutes.
4. Whisk the lemon juice with the olive oil for a few seconds with a small whisk or fork. If you like, add a pinch of pepper. Pour the dressing over the broccoli while it is still slightly warm, so it absorbs the flavor.
5. Serve immediately or at room temperature.
Why I make this recipe often
It's quick, doesn't dirty many dishes, and can be adapted based on what you have at home. The broccoli blanches in five minutes, and you don't have to stand by it. It doesn't require expensive ingredients. It pairs well with almost any type of meat, but also works as a stand-alone salad.
Tips and Variations
Tips
Do not let the broccoli boil too long; if it becomes soft, it loses its texture and flavor.
The dressing can also be made with lemon juice to taste – some lemons are more acidic.
If the broccoli is not eaten immediately, pour the sauce just before serving.
Substitutions
Olive oil can be replaced with cold-pressed sunflower oil, but the final taste will be more neutral.
You can use lime juice if you don't have lemon.
For a different flavor, add a little Dijon mustard to the dressing.
Variations
Add some finely chopped garlic to the sauce for extra flavor.
You can sprinkle toasted nuts, pumpkin seeds, or grated Parmesan on top.
A bit of grated lemon zest adds freshness.
For a heartier salad, add cooked chickpeas or white beans.
Serving Ideas
Alongside roasted chicken or grilled fish.
As a side dish for a simple omelet.
On a slice of whole-grain bread, possibly with a boiled egg.
In a container for the next day's lunch.
Frequently Asked Questions
How long can I keep the salad in the fridge?
It keeps well for 1-2 days in the fridge, in a covered container. The broccoli tends to lose its crunchy texture but does not become unpleasant.
Can I use frozen broccoli?
Yes, but the texture will be a bit softer. Boil it straight from the freezer for 2-3 minutes, then continue with the recipe.
What if I don't have olive oil?
You can also use another vegetable oil, ideally as unprocessed as possible. Cold-pressed sunflower oil or canola oil works.
Can other vegetables be used instead of broccoli?
Cauliflower, asparagus, or green beans can also work, adjusting the boiling time accordingly.
Nutritional Values
One serving (¼ of the recipe):
Calories: ~90 kcal
Protein: 4 g
Carbohydrates: 7 g
Fats: 6 g
Broccoli provides fiber, vitamin C, folate, and calcium, while the dressing contains healthy fats from the olive oil.
Storage and Reheating
Keep it in the fridge in a sealed container. I do not recommend reheating in the microwave; the broccoli becomes too soft and loses flavor. It is best eaten at room temperature or cold, as a salad. If leftovers remain, you can add them the next day to an omelet or a sandwich.
Quick Info
Total Time: 15 minutes
Servings: 4
Difficulty: Easy
Ingredients
2 large heads of broccoli (about 700-800 g total)
1 liter of water (for blanching)
1 tablespoon salt
2-3 tablespoons extra virgin olive oil
Juice of 1 medium lemon (about 40 ml)
(optional) freshly ground pepper
Preparation Method
1. Break the broccoli into evenly sized florets so they cook uniformly. The thicker stems can be peeled slightly and sliced.
2. Bring water to a boil in a larger pot. When it boils, add the salt and immediately add the broccoli. Do not cover the pot. Boil everything for 4-5 minutes. The vegetable should be tender but not mushy. The color will remain bright green.
3. Quickly remove the broccoli with a slotted spoon and place it on a platter. If you want to stop the cooking completely, you can plunge it into very cold water or leave it in a colander for a few minutes.
4. Whisk the lemon juice with the olive oil for a few seconds with a small whisk or fork. If you like, add a pinch of pepper. Pour the dressing over the broccoli while it is still slightly warm, so it absorbs the flavor.
5. Serve immediately or at room temperature.
Why I make this recipe often
It's quick, doesn't dirty many dishes, and can be adapted based on what you have at home. The broccoli blanches in five minutes, and you don't have to stand by it. It doesn't require expensive ingredients. It pairs well with almost any type of meat, but also works as a stand-alone salad.
Tips and Variations
Tips
Do not let the broccoli boil too long; if it becomes soft, it loses its texture and flavor.
The dressing can also be made with lemon juice to taste – some lemons are more acidic.
If the broccoli is not eaten immediately, pour the sauce just before serving.
Substitutions
Olive oil can be replaced with cold-pressed sunflower oil, but the final taste will be more neutral.
You can use lime juice if you don't have lemon.
For a different flavor, add a little Dijon mustard to the dressing.
Variations
Add some finely chopped garlic to the sauce for extra flavor.
You can sprinkle toasted nuts, pumpkin seeds, or grated Parmesan on top.
A bit of grated lemon zest adds freshness.
For a heartier salad, add cooked chickpeas or white beans.
Serving Ideas
Alongside roasted chicken or grilled fish.
As a side dish for a simple omelet.
On a slice of whole-grain bread, possibly with a boiled egg.
In a container for the next day's lunch.
Frequently Asked Questions
How long can I keep the salad in the fridge?
It keeps well for 1-2 days in the fridge, in a covered container. The broccoli tends to lose its crunchy texture but does not become unpleasant.
Can I use frozen broccoli?
Yes, but the texture will be a bit softer. Boil it straight from the freezer for 2-3 minutes, then continue with the recipe.
What if I don't have olive oil?
You can also use another vegetable oil, ideally as unprocessed as possible. Cold-pressed sunflower oil or canola oil works.
Can other vegetables be used instead of broccoli?
Cauliflower, asparagus, or green beans can also work, adjusting the boiling time accordingly.
Nutritional Values
One serving (¼ of the recipe):
Calories: ~90 kcal
Protein: 4 g
Carbohydrates: 7 g
Fats: 6 g
Broccoli provides fiber, vitamin C, folate, and calcium, while the dressing contains healthy fats from the olive oil.
Storage and Reheating
Keep it in the fridge in a sealed container. I do not recommend reheating in the microwave; the broccoli becomes too soft and loses flavor. It is best eaten at room temperature or cold, as a salad. If leftovers remain, you can add them the next day to an omelet or a sandwich.