Recipes

Green Salads

Baby Broccoli Citrus Crunch Salad

The Recipe

Baby broccoli adds a delicate crunch and mild sweetness to this vibrant salad. Lightly blanched broccolini is paired with fresh greens, toasted nuts, and a refreshing citrus dressing that enhances its natural flavour. The combination of textures and bright ingredients creates a perfectly balanced dish that is both nourishing and visually appealing. Fresh and wholesome, this salad is ideal for a light lunch or as a colourful side dish, bringing together garden-fresh ingredients in a simple yet elegant way. Baby broccoli cooks quickly and retains a crisp-tender texture, making it perfect for salads like this.

Ingredients

Fresh, simple ingredients come together to create a comforting and flavourful dish.

    • 250g baby broccoli (trimmed)
    • 1 cup cherry tomatoes (halved)
    • 1/4 red onion (thinly sliced)
    • 2 tbsp roasted almonds (chopped)
    • 1 tbsp olive oil
    • Juice of 1 lemon
    • 1 tsp honey
    • Salt and pepper to taste
    • Fresh parsley for garnish

How to cook

  1. Bring a pot of water to a boil and blanch the baby broccoli for 2–3 minutes until bright green and slightly tender.
  2. Drain and immediately transfer to cold water to stop the cooking process.
  3. In a large bowl, combine broccoli, cherry tomatoes, and red onion.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
  5. Pour the dressing over the salad and toss gently.
  6. Sprinkle chopped almonds on top for crunch.
  7. Garnish with fresh parsley.
  8. Serve fresh and enjoy.