This Broccoli And Mushroom Salad Recipe features some of my favorite ingredients. Shiitake mushrooms, fresh crunchy broccoli, Kalamata olives, and amazing red onion vinaigrette. So healthy, clean, and perfect for a light dinner, a colorful side, or meal prep.
Broccoli and mushroom salad. Simple and yet such a delicious salad that provides a wonderful flavor and a mighty dose of nutrients.
Just like my Vegan Caesar Salad that is so easy to make, this Broccoli and Mushroom Salad won't take long either.
Unlike traditional Broccoli salad that is loaded with mayo, this healthy version has only good-for-you ingredients.
This healthy salad is one of the best vegan mushroom recipes and I have no doubt, you'll love it too.
📋 Ingredients
Despite that this Vegan Broccoli Salad is made with simple ingredients, such as broccoli and mushrooms, it also contains some unexpected additions that make this side dish extra delicious.
- broccoli. If you want to get the most nutrients out of broccoli, dr. Greger recommends chopping it at least 40 minutes before cooking or adding some mustard powder to the cooked broccoli
- mushrooms. So I love using Shiitake since they have a more intense flavor, but Portobello mushrooms will work here as well
- red onion - I don't recommend substituting it with yellow onion
- nuts - I used chopped silvered almonds. However walnuts or pine nuts would also be a great choice
- Kalamata olives - pairs perfectly with broccoli and mushrooms
- Garlic
- Olive oil
- Vinaigrette ingredients - lime juice, soy sauce, truffle oil, Maple syrup, salt, pepper
🔪 Instructions
1. Prepare the vinaigrette
In a medium bowl whisk 2 tablespoon lime juice, 1 tablespoon soy sauce, 1 tablespoon truffle oil, 1 teaspoon Maple syrup, ½ teaspoon salt and ¼ teaspoon pepper. Add thinly sliced onion and marinate for 15-30 minutes.
2. Cook broccoli
Bring a medium pot of slightly salted water to a boil. Add broccoli florets and cook for 2 minutes. Immediately drain and put broccoli in bowl filled with ice cold water. After 3 minutes drain broccoli.
3. Cook mushrooms
Heat olive oil in a medium pan and over medium heat. Add crushed garlic and cook for 40 seconds. Discard garlic and add sliced Shiitake mushrooms and cook for 5-7 minutes until mushrooms start to brown. Transfer to a plate.
4. Combine
In a large bowl combine cooked broccoli, mushrooms, red onion along with the vinaigrette, pitted olives and almonds. Mix well and serve.
📖 Variations
Although this salad is perfectly delicious as it is, you can play around with adding some additional ingredients.
- cauliflower, that you can cook at the same time with broccoli
- replace almonds with toasted pine nuts, pecans or walnuts
- substitute truffle oil with 1 teaspoon of sesame oil or 1 tablespoon of olive oil
🥗 Similar Recipes
- Healthy Vegan Potato Salad
- Vegan Heirloom Tomato Salad
- Napa Cabbage Salad
- Fresh Swiss Chard Salad With Apples And Chickpeas
Recipe
Best Healthy Broccoli Mushroom Salad
Ingredients
For the dressing
- 2 tablespoon lime juice
- 1 tablespoon truffle oil
- 1 tablespoon soy sauce or Tamari
- 1 teaspoon Maple syrup
- ½ tsp salt
- ¼ tsp pepper
- ½ c red onion thinly sliced
For the salad
- 3 ½ c broccoli cut into florets
- ½ tsp salt
- 2 tablespoon olive oil
- 3 cloves garlic
- 4 oz Shiitake mushrooms sliced
- 17 Kalamata olives
- ¼ c silvered chopped almonds
Instructions
Prepare the dressing
- In a medium bowl whisk all ingredients for the sauce. Add thinly sliced onion and marinate for 15-30 minutes.
Cook broccoli
- Bring a medium pot of water to a boil. Add ½ teaspoon of salt, broccoli florets and cook for 2 minutes. Immediately drain and put broccoli in bowl filled with ice cold water. After 3 minutes drain broccoli.
Cook mushrooms
- Heat olive oil in a medium pan and over medium heat. Add crushed garlic and cook for 40 seconds. Discard garlic and add sliced Shiitake mushrooms and cook for 5-7 minutes until mushrooms start to brown. Transfer to a plate.
Combine
- In a large bowl combine cooked broccoli, mushrooms, red onion along with the marinade, pitted olives and almonds. Mix well and serve.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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