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dishoom broccoli salad

dishoom broccoli salad

A vibrant and quick broccoli salad packed with fresh greens, crunchy pistachios, and a zesty garlic-lime dressing. Perfect for busy days, this 5-minute recipe delivers bold flavors with minimal effort. Serve as a light lunch or a side dish to complement any meal.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 3 people
Course: Healthy Meals, quickmeals, Salad
Cuisine: fusion, Vegetarian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 small head broccoli chopped into bite-sized florets
  • 1/2 cup rocket or spinach washed and dried
  • 3 Medjool dates halved and stones removed
  • 1/4 cup pistachios lightly crushed
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 tbsp lime juice
  • 1/2 tsp chili flakes optional
  • 1 tbsp roasted pumpkin seeds
  • Fresh mint leaves for garnish
  • Salt & pepper to taste

Equipment

  • Large mixing bowl
  • Sharp knife
  • Chopping board
  • Small whisk or fork

Method
 

  1. Prepare the Ingredients: Wash and dry the greens thoroughly. Chop the broccoli into bite-sized florets. Halve and pit the Medjool dates. Lightly crush the pistachios.
  2. Make the Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, and chili flakes (if using). Season with salt and pepper.
  3. Assemble the Salad: In a large mixing bowl, combine broccoli, rocket/spinach, dates, and pistachios.
  4. Dress and Toss: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
  5. Garnish and Serve: Sprinkle roasted pumpkin seeds on top and garnish with fresh mint leaves. Serve immediately and enjoy!