This Broccoli Summer Salad with Dijon Mustard is a new twist on your favorite veggie. Roasting the broccoli brings out its sweetness, and the dressing is tangy, making this one delish dish. Don’t forget, broccoli is high in antioxidants, an immune system booster, and easy to absorb calcium, contributing to bone health.


For the dressing:

1 tablespoon of whole-grain Dijon mustard

2 teaspoons of red wine vinegar

1 teaspoon of white balsamic vinegar

2 tablespoons of extra-virgin olive oil

A pinch of pink or kosher salt

For the salad:

3 medium heads of broccoli, with stems removed and heads cut into florets (about 1 1/2 pounds total)

2 tablespoons of extra-virgin olive oil

Sea salt

1 ½ cups of cherry tomatoes, halved

½ ripe avocado, cut up

1 red pearl onion, thinly sliced


Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil, and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven and set aside to cool.

Make the dressing: Combine the mustard and vinegar in a small bowl. Drizzle in the oil, salt, and pepper, and stir until smooth.

Assemble the salad: Combine the roasted broccoli, tomatoes, avocado, and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing, and serve immediately.


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