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 or a colorful side.
Broccoli and mushroom salad. Simple and yet such a delicious salad that provides a wonderful flavor and a mighty dose of nutrients.
Unlike traditional Broccoli salad that is loaded with mayo, this healthy version has only good-for-you ingredients.
📋 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 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp truffle oil, 1 tsp Maple syrup, ½ tsp salt and ¼ tsp 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 tsp of sesame oil or 1 tbsp of olive oil
🥗 Similar Recipes
📖 Recipe
Best Healthy Broccoli Mushroom Salad
Ingredients
For the dressing
- 2 tbsp lime juice
- 1 tbsp truffle oil
- 1 tbsp soy sauce or Tamari
- 1 tsp 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 tbsp 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 tsp 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
Leave a Reply