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Broccoli Salad on a wooden serving plate next to a yellow towel
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5 from 22 votes

Broccoli Salad

A broccoli salad that would win over any guest, even the non-broccoli loving ones. Great as a main dish, or as a side at a BBQ.
Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: Salad, Side Dish
Cuisine: British
Diet: Gluten Free, Vegetarian
Allergen: Celery, Mustard, Sulphites
Diet: Low Carb, Vegetarian
Servings: 15
Calories: 105kcal
Author: Dannii

Ingredients

  • 1 head broccoli chopped into small pieces
  • 1 celery rib diced
  • 2 tablespoon olive oil
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 tbsp honey
  • 1 pinch sea salt and black pepper
  • Dried cranberries and flaked almonds to serve optional
UK Metric Measures - US Customary Measures

Instructions

  • Put all of the dressing ingredients in a bowl and mix well.
  • Put the salad ingredients in a large bowl, add the dressing and mix together.

Video

Notes

  • Make sure you use the broccoli in to small bite sized pieces. With the broccoli being raw, smaller pieces make it easier for the dressing to soften it and makes it easier to eat. 
  • If you are making this in advance, make sure to add the nuts at the last minute so they don’t get soggy. 
  • A little bit of cooked chopped bacon is a great addition to this salad.
  • Why not try some crumbled goats cheese or shaved Parmesan on top?

Nutrition

Serving: 1portion | Calories: 105kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 97mg | Potassium: 283mg | Fiber: 2g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 63.5mg | Calcium: 78mg | Iron: 0.8mg