Broccoli Crunch

Broccoli Crunch

Fast dinners that satisfy with little prep require a quick chop and mix.  Tonight was one of those nights.  With lots of broccoli to use up and I wanted something with some crunch, I decided to make a quick broccoli salad.

Traditional broccoli salads usually are made with raw broccoli and lots of mayo and bacon.  I like my broccoli to be bright green and some of the rawness taken out so I steamed it for just a minute to get it bright green then I took it out of the steamer and rinsed it with cold water.  You could blanch it if you want, but I didn't want to wait for a full pot of water to boil, so I steamed it.  I believe it makes it a prettier salad.


  • This salad keeps well for a few days in the fridge so make up a big batch and pull it out to have a quick snack, lunch or with dinner as a side.
  • Broccoli Crunch
  • 1 lb Broccoli
  • 1/4 Cup Red Onion, Sliced
  • 1/4 Cup Parmesan Cheese, Shredded
  • 1/4 Cup Cilantro, Chopped
  • Sunflower Seeds or Nuts (Optional)
  • Dressing
  • 2 Tbsp Mayo or Veganise
  • 1 Garlic Clove, Minced
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Truvia
  • 1 Tbsp Extra Virgin Olive Oil
  • Himalayan Pink Sea Salt (to taste)
  • Black Pepper (to Taste)
  • Cut broccoli into florets.  Steam in steam basket just until they turn bright green, then remove and cool down.
  • Prepare dressing and toss with broccoli and remaining ingredients.
  • There are many nutritional benefits of broccoli. Broccoli is nutrient dense and it's low in calories,
  • one cup is only 45 calories. Broccoli contains Vitamins C, K, A, B6, B2, E, B1, B3, B5,
  • Folate, Manganese, Fiber, Tryptohphan, Potassium, Phosphorus, Magnesium, Protein, Omega 3 fatty acids,
  • Iron, Calcium, and Zinc.
  • Broccoli is high in fiber, which helps maintain a healthy gastrointestinal (GI) tract. It also helps
  • in the reduction of cholesterol levels in the blood a great addition to broccoli nutrition.
  • So chop it up...and eat your Broccoli!
  • Stormy

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