This easy Broccoli salad makes for a light transition to clean eating after indulging in Diwali sweets. I assure you, even if you are less of a fan of broccoli than I am you too will love this salad. It is steamed broccoli florets doused in a coriander and mint dressing. It could be the addition of dates to the dressing that account for its tasty appeal. Not to mention the bejeweled pomegranate seeds which not only add visual appeal but also crunch to this easy salad. For a diabetic friendly or Keto version simply omit the dates.
My mother in law is responsible for my fondness of broccoli salad, she often makes it with sliced red onion and paprika. I followed her instructions for steaming the broccoli. The dressing for this salad was inspired by Dishoom’s mint coriander dressing used in their chana chaat salad. I received the book ‘Dishoom, from Bombay with Love’ last Christmas. It was the first cookbook I’ve read from cover to cover . The tales of Mumbai, its beautiful cityscape, Art Déco architecture and bustling city life, remind me of Amma tales of Durban’s Grey Street in the 1960s. It evokes the fondest memories and nostalgia.
How to Make Broccoli Salad
Some prefer all their salad ingredients raw. I prefer my vegetables cooked. For this recipe, I steamed the broccoli before cutting into small florets. I froze the stalks for a broccoli soup at a later time.
I prefer making the dressing first before preparing the ingredients. This salad is best made the night before.
What to Serve with Broccoli Salad
It can be served with roast or pan-cooked vegetables or meat. My personal favourite is with chicken cooked in a tagine and with a jalapeno hummus.
Easy Broccoli Salad with Pomegranate
Broccoli Salad with Pomegranate
3 H & 15 M
- 1 head of broccoli
- 1 pomegranate
For the dressing
- 2 limes
- 4 tablespoons chopped mint and coriander
- 50ml olive oil
- 2 dates
- Break the broccoli into large florets.
- Steam for 5 minutes.
- Cut of stalks and into small florets.
- Prepare the pomegranate. Sprinkle over the broccoli florets.
- Prepare the dressing.
- Juice the limes. Add to finely chopped mint and coriander and dates.
- Add olive oil and drizzle over the broccoli and pomegranate.
- This can be made the day before or at least 3-4 hours before serving.
- Store in the fridge for up to two days.
Sat. Fat (grams)