Purple Sprouting Broccoli and Asparagus Salad
Brighten up your table with this Purple Sprouting Broccoli and Asparagus Salad, an elegant fusion of fresh spring flavors and vibrant colors. This recipe features tender, blanched purple sprouting broccoli and crisp asparagus spears, tossed with a zesty homemade dressing made from extra virgin olive oil, lemon juice, Dijon mustard, and a touch of honey for balance. The addition of mixed salad greens, toasted almond flakes, and optional parmesan shavings provides layers of texture and flavor in every bite. Quick and easy to prepare in just 25 minutes, this light yet satisfying salad is perfect as a refreshing main course or a show-stopping side dish for any occasion. Rich in seasonal produce and packed with nutrients, this dish pairs beautifully with grilled meats, seafood, or a crusty loaf of bread.
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Recipe Information
Ingredients
- 200 grams purple sprouting broccoli
- 150 grams asparagus
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic clove, minced
- 100 grams mixed salad greens
- 30 grams toasted almond flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 30 grams parmesan shavings (optional)
Instructions
Trim the purple sprouting broccoli by cutting off any woody ends, and do the same for the asparagus spears.
Bring a large pot of salted water to a boil. Blanch the broccoli and asparagus for 2 to 3 minutes, until bright green and tender but still crisp.
Immediately transfer the blanched vegetables to a bowl of ice water to stop the cooking process and retain their vibrant color. Drain and pat dry with a clean kitchen towel.
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper to create the dressing.
In a large salad bowl, combine the mixed salad greens, blanched broccoli, and asparagus.
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the salad with toasted almond flakes and optional parmesan shavings.
Serve immediately as a light, refreshing meal or a stunning side dish.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 16.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 595 mg | 46% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
