Broccoli, cauliflower, pinenut & zesty lemon salad

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The easiest and tastiest salad you'll make with bright fresh flavours and colours for summer. This is an amped up broccoli salad with toasted pinenuts, sweet pops of currants and a super zesty creamy dressing.

This salad really is so simple to make. It has hints of middle eastern flavours and pairs so beautifully with rich meat such as slow cooked lamb.

I used to make this salad so often for entertaining when I was a teenager. It also keeps well in the fridge and is sometimes even better the next day as the flavours develop!

The dressing & nuts can be made the day before. I like to prep the vegetables on the morning of serving and just toss the salad together a couple hours before and rest it in the fridge. How’s that for an easy side at the time?

What makes this recipe special?

• Blanched cauliflower & broccoli

  Lightly blanching the cauliflower and broccoli takes the edge off the raw vegetables. It also ensures the vegetables are clean and makes the salad easier to eat and not so dry.

• Zesty dressing

  The creamy zesty dressing is really what sets this broccoli salad apart! It’s so fresh and vibrant due to the use of both lemon juice and zest.

What’s in this recipe?

Zesty lemon dressing

• Mayonnaise

  Mayonnaise is what makes this dressing creamy and delicious. You can use half Greek yoghurt and half mayo if you are wanting to make the salad a little healthier. Chose a whole egg mayo where possible.

• Lemon juice & zest

  Lemon juice and zest really dial up the fresh lemon flavour.

• Apple cider vinegar

  A touch of apple cider vinegar helps to give this dressing a little more bite and sweetness. Can be substituted with white or white wine vinegar.

• Salt & pepper

  A generous amount of salt and pepper helps to bring out the lemon flavour in the salad. Don’t be tempted to skimp here!

Broccoli & cauliflower salad

• Broccoli & cauliflower

  I love using a combination of both broccoli & cauliflower in this recipe as it gives the salad a slightly more subtle taste and is way more colourful! Feel free to use just broccoli/cauliflower if either is too expensive.

• Red onion

  Red onion gives this salad a fresh bite and zing. You can dice the red onion if you don’t like slices however I feel it really makes the salad so pretty!

• Currants

  Little pops of sweetness that make this salad so moreish! Can be substituted with craisins, raisins or sultanas. However the currants delicate flavour does compliment the cauliflower so well.

• Pinenuts & pumpkin seeds

  Pinenuts give this salad such a lovely, toasted flavour. Pumpkin seeds also give extra crunch. Pumpkin seeds can be substituted with sunflower seeds or slivered almonds.

• Parsley & mint
  Harby goodness that makes this salad so fresh and vibrant! Feel free to experiment with different herbs (e.g. dill, coriander) however this combination does go so well as a side with heavy meat.

Step-by-step photos

Mix dressing ingredients in a jar

Drain vegetables and rinse with cold water

Toast pinenuts & pumpkin seeds

Mix salad together in a large bowl

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Broccoli, cauliflower, pinenut & zesty lemon salad

Yield 8

Author Bea Fawkes

Prep time

20 Min

Total time

20 Min

The easiest and tastiest salad you'll make with bright fresh flavours and colours for summer. This is an amped up broccoli salad with toasted pinenuts, sweet pops of currants and a super zesty creamy dressing.

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Ingredients

Creamy lemon dressing

• 1/2 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt & pepper

Broccoli, cauliflower salad

• 1 head broccoli (cut into small florets)
• 1/2 head cauliflower (cut into small florets)
• 1/4 cup pinenuts
• 3 Tbsp pumpkin seeds
• 1/2 red onion (thinly sliced)
• 1/3 cup currants
• 1/4 cup parsley (finely chopped)

Instructions

Creamy lemon dressing

1. Place all ingredients in a jar or small ziplock bag and shake to combine. Set aside.

Broccoli & cauliflower salad

1. Boil a full kettle of water.
2. Place broccoli & cauliflower in a large microwave safe bowl. Pour boiling water over vegetables until fully submerged. Leave 5 minutes. Drain in a colander and rinse with cold water. Set aside.
3. Place pinenuts and pumpkin seeds in a small frypan and toast over medium heat for 2 minutes or until toasted. Set aside.
4. Add broccoli, cauliflower, red onion and currants to a large bowl. Add half quantities of parsley, nuts and seeds. Pour over dressing and mix with a spatula to combine. Garnish with remaining parsley, nuts and seeds. Serve or set aside for up to 6 hours to serve. Enjoy!

Notes

Serving suggestion

These bowls go great with extra garnishes such as lime wedges, jalapenos and coriander. You can also try different veg combinations depending on preference/seasonality. I like to serve these with corn ribs or potato wedges if serving to guests.

Storing

Leftover salad keeps well in the fridge for 2 days. If I'm entertaining, I like to store the prepped vegetables, nuts and dressing and just mix it at the time.

Nutrition Facts

Calories

202

Fat

16 g

Sat. Fat

2 g

Carbs

14 g

Fiber

4 g

Net carbs

10 g

Sugar

6 g

Protein

5 g

Sodium

153 mg

Cholesterol

6 mg