Broccoli Green Salad Recipe | 28 Days Salad Challenge #Salad - 13
Recipes in this Video
Broccoli Green Salad is a refreshing dish that showcases the vibrant flavors of fresh vegetables. Popular in American cuisine, it often appears at potlucks and family gatherings, where its colorful presentation and crunchy texture appeal to many. This salad is versatile, with variations that include different nuts, cheeses, or dressings, making it a staple for health-conscious eaters and salad lovers alike.
Ingredients
- ●broccoli
- ●spinach
- ●green onions
- ●cucumber
- ●avocado
- ●peas
- ●sunflower seeds
- ●feta cheese
- ●olive oil
- ●lemon juice
- ●garlic
- ●salt
- ●black pepper
Instructions
- 1Wash and chop broccoli into bite-sized florets.
- 2Wash and dry spinach leaves, then tear into smaller pieces.
- 3Slice green onions thinly, including green tops.
- 4Peel and dice cucumber into small cubes.
- 5Dice avocado and add to the bowl.
- 6Add peas to the salad mixture.
- 7In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper.
- 8Whisk the dressing until well combined.
- 9Pour the dressing over the salad ingredients.
- 10Gently toss the salad to coat with the dressing.
- 11Sprinkle sunflower seeds and feta cheese on top.
- 12Serve immediately or chill for 15 minutes before serving.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories while still providing creaminess.
sunflower seeds
Healthier: pumpkin seeds
Cheaper: peanuts
Pumpkin seeds offer similar crunch and nutrition, while peanuts are often less expensive.
Ingredients
- ●2 medium zucchinis, diced
- ●1 cup corn kernels (fresh or frozen)
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●4 large eggs
- ●1/2 cup Thousand Island dressing
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Bring a pot of water to a boil and gently add the eggs. Boil for 9-12 minutes depending on desired doneness.
- 2Once boiled, transfer the eggs to an ice bath to cool. Peel and slice them once cooled.
- 3In a large bowl, combine the diced zucchinis, corn kernels, cherry tomatoes, red onion, and parsley.
- 4Add the Thousand Island dressing to the bowl and mix well to combine all ingredients.
- 5Season the salad with salt and pepper to taste.
- 6Gently fold in the sliced boiled eggs into the salad.
- 7Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
- 8Garnish with additional parsley if desired before serving.
Equipment
Ingredients
- ●2 cups mixed salad greens
- ●1 cup mushrooms, sliced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/2 cup croutons
- ●1/4 cup fresh mint leaves
- ●1/4 cup plain yogurt
- ●1 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 tsp cumin powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a bowl, combine the sliced mushrooms, olive oil, cumin powder, salt, and black pepper. Toss to coat the mushrooms evenly.
- 2Preheat a grill or grill pan over medium heat. Grill the seasoned mushrooms for about 5-7 minutes until tender and slightly charred. Remove from heat and let cool.
- 3In a separate bowl, mix the yogurt, lemon juice, and chopped mint leaves to create the mint dressing. Stir well until combined.
- 4In a large salad bowl, add the mixed salad greens, grilled mushrooms, cherry tomatoes, and red onion.
- 5Drizzle the mint dressing over the salad and toss gently to combine all ingredients.
- 6Top the salad with croutons for added crunch.
- 7Serve immediately as a refreshing salad or as a side dish.
Equipment
Purple cabbage coleslaw is a colorful and refreshing side dish that often accompanies Indian meals, offering a crunch that complements rich curries and dals. This dish celebrates the vibrant colors and flavors of Indian cuisine while providing a nutritious option. In modern times, variations with different dressings and additional ingredients have emerged, making it a versatile addition to many meals.
Ingredients
- ●purple cabbage
- ●carrots
- ●red onion
- ●green onions
- ●cilantro
- ●mayonnaise
- ●apple cider vinegar
- ●honey
- ●salt
- ●black pepper
- ●mustard
- ●celery seeds
- ●lemon juice
Instructions
- 1Shred purple cabbage finely and place in a large mixing bowl.
- 2Grate carrots and add to the bowl with the cabbage.
- 3Thinly slice red onion and green onions, then add to the mixture.
- 4Chop cilantro and mix it in with the vegetables.
- 5In a separate bowl, combine mayonnaise, apple cider vinegar, honey, salt, black pepper, mustard, and celery seeds.
- 6Whisk the dressing until smooth and well combined.
- 7Pour the dressing over the cabbage mixture.
- 8Toss everything together until the vegetables are evenly coated.
- 9Adjust seasoning if necessary, adding more salt or pepper to taste.
- 10Let the coleslaw sit for at least 15 minutes before serving to allow flavors to meld.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
apple cider vinegar
Healthier: white vinegar
Cheaper: rice vinegar
White vinegar is a cost-effective alternative with similar acidity.
honey
Healthier: agave syrup
Cheaper: sugar
Sugar is a more economical sweetener.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mung bean sprouts
- ●1/2 cup roasted peanuts
- ●1/4 cup chopped green onions
- ●1/4 cup chopped cilantro
- ●1/2 red bell pepper, thinly sliced
- ●1/4 cup lime juice
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Rinse the mung bean sprouts under cold water and drain well.
- 2In a large bowl, combine the mung bean sprouts, roasted peanuts, chopped green onions, chopped cilantro, and sliced red bell pepper.
- 3In a separate small bowl, whisk together the lime juice, soy sauce, sesame oil, sugar, salt, and black pepper until well combined.
- 4Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
- 5Let the salad sit for about 10 minutes to allow the flavors to meld.
- 6Taste and adjust seasoning if necessary, adding more lime juice or salt as desired.
- 7Serve chilled or at room temperature as a refreshing side dish or light meal.
Equipment
Ingredients
- ●2 cups fresh strawberries, hulled and sliced
- ●2 ripe bananas, sliced
- ●1 cup mini marshmallows
- ●1 cup whipped cream
- ●1/2 cup sour cream
- ●1/4 cup granulated sugar
- ●1 tsp vanilla extract
Instructions
- 1In a large mixing bowl, combine the sliced strawberries and bananas.
- 2Add the mini marshmallows to the bowl with the fruit.
- 3In a separate bowl, mix together the whipped cream, sour cream, sugar, and vanilla extract until well combined.
- 4Pour the whipped cream mixture over the fruit and marshmallows.
- 5Gently fold the mixture together until the fruit is evenly coated.
- 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7Before serving, give the salad a gentle stir to redistribute the dressing.
- 8Serve chilled in individual bowls or a large serving dish.
Equipment
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