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Broccoli and Pea Salad
This fresh, flavorful broccoli and pea salad is quick to make and the perfect side for potlucks, holidays, or barbecues.
Prep Time
30 mins
Cook Time
30 mins
Total Time
36 mins
Servings: 4 servings
Calories: 191 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
Salad:
- 1 head of broccoli about 1 lb/ 450 g
- 5.5 oz sugar snap peas Note 1
- 2 medium tomatoes
- 6 thin green onions
- 1 small bunch of parsley
- 2 tablespoons roasted sunflower seeds
Salad dressing:
- 2 tablespoons lemon juice freshly squeezed, Note 2
- 4 tablespoons extra virgin olive oil Note 3
- 1 teaspoon Dijon mustard or yellow mustard
- ¼-½ teaspoon granulated sugar
- ½-¾ teaspoon fine sea salt or Kosher, more to taste
- ¼ teaspoon of ground black pepper pepper
Instructions
Broccoli pea salad:
- Blanch the broccoli and the peas: Bring a large pan of salted water to a boil. Meanwhile, clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into florets. Once the water is boiling, add the broccoli stem and cook for 2 minutes. Then, add the florets and cook for another minute before adding the snow peas. Blanch for 2 more minutes, then drain and cool the vegetables under cold water. 1 head of broccoli + 5.5 oz sugar snap peas
- Drain well, pat dry with paper towels, and transfer to a large bowl. Be sure to pat the blanched veggies dry, especially the broccoli, to avoid a watery salad.
- Chop vegetables: Deseed and finely chop the tomatoes. Slice the green onions thinly. Add them to the bowl along with the chopped parsley and mix gently.2 medium tomatoes + 6 thin green onions + 1 small bunch of parsley
Cup of Yum
Salad dressing:
- Make the dressing: Mix the lemon juice and olive oil with mustard, sugar, salt, and pepper and pour over the salad. Adjust the taste to your liking with more salt, pepper, and lemon juice.2 tablespoons lemon juice + 4 tablespoons extra virgin olive oil + 1 teaspoon Dijon mustard + ¼-½ teaspoon granulated sugar + ½-¾ teaspoon fine sea salt + ¼ teaspoon of ground black pepper pepper
- Top the salad with the roasted sunflower seeds just before serving. 2 tablespoons roasted sunflower seeds
Notes
- Peas: You can also use regular peas for the salad. Just blanch them as well. The salad will have a slightly different taste, but it will still be delicious.
- Replace lemon juice with white balsamic vinegar or apple cider vinegar if you like.
- Olive oil: Taste it before adding to the dressing; it should have a mild flavor, not too bitter. If it's too bitter, mix it with a neutral vegetable oil.
Nutrition Information
Serving
1/4 of the dish
Calories
191kcal
(10%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Sodium
353mg
(15%)
Potassium
298mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1082IU
(22%)
Vitamin C
38mg
(42%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 191
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 191kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Sodium | 353mg | 15% |
| Potassium | 298mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 38mg | 42% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.