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Lemony Broccoli and Sweet Pea Salad

Close-up of a vibrant Lemony broccoli and sweet pea salad topped with slivered almonds.
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A bright, crisp salad featuring raw broccoli and sweet peas with a simple lemon vinaigrette, perfect for balancing heavy barbecue menus.

Ingredients

Scale
  • 1 large head broccoli, cut into small florets
  • 1 cup fresh or frozen sweet peas
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup toasted slivered almonds (optional)

Instructions

  1. Prepare an ice bath by filling a medium bowl with ice water.
  2. Bring a small pot of water to a boil for blanching.
  3. Blanch the broccoli florets for 60 seconds, then immediately transfer them to the ice bath to stop cooking and set the color. Remove and drain well.
  4. If using frozen peas, thaw them under cold running water. If using fresh peas, blanch them for 30 seconds and shock them in the ice bath as well. Drain thoroughly.
  5. To make the lemon vinaigrette for vegetables, whisk together the olive oil, lemon juice, Dijon mustard, minced shallot, salt, and pepper in a small bowl until emulsified.
  6. In a large bowl, combine the cooled broccoli and peas.
  7. Pour the dressing over the vegetables and toss gently to coat everything evenly.
  8. Stir in the toasted slivered almonds, if using.
  9. Serve this healthy bbq side dish immediately for the best crunch.

Notes

  • For the best color retention when blanching, make sure your ice bath is very cold.
  • To keep the dressing from separating outdoors, whisk it vigorously just before pouring it over the salad.
  • This raw broccoli salad recipe tastes best when served within an hour of preparation.

Nutrition

Find it online: https://onedishuniverse.com/lemony-broccoli-and-sweet-pea-salad/