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.
Equipment
- Large mixing bowl
- Sharp knife
- Chopping board
- Small whisk or fork
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
Instructions
- 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.
- 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.
- Assemble the Salad: In a large mixing bowl, combine broccoli, rocket/spinach, dates, and pistachios.
- Dress and Toss: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle roasted pumpkin seeds on top and garnish with fresh mint leaves. Serve immediately and enjoy!