November 21st, 2024
Recipes
Pan-Fried Broccoli Salad
Valentina P
- Difficulty
•
- Time 15"
Pan-Fried Broccoli Salad for crispy-browned broccoli lovers. Made with greens, tomato, avocado, tangy feta, warm broccoli, and balsamic vinaigrette. An easy weeknight dinner winner.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 4 handfuls spring mix
- 8 ounces broccoli florets
- 1 large tomato, diced (about 1 cup)
- 2 ounces feta (dairy or non-dairy)
- 1 avocado, sliced (or 1/4 cup of toasted pine nuts)
- 2 tablespoons olive oil For Dressing
- balsamic vinaigrette, to taste (store-bought or homemade)
Instructions
- Step 1: Slice the larger broccoli florets vertically into smaller pieces, so that many of the florets have a flat cut side.
- Step 2: Heat the olive oil in a skillet over medium-high heat. Once sizzling hot, add the broccoli florets in a single layer to the pan. Season well with salt and pepper. Cook the florets for 3 to 4 minutes, only stirring once or twice to allow for nice browning on the sides.
- Step 3: Once the florets have some browned edges, add 1/4 cup of water to the pan. Stir and cook until the water has all cooked off, about 1 to 2 minutes.
- Serve: Build the salads with the spring mix, warm broccoli, tomato, avocado, and feta sprinkle. Drizzle with balsamic vinaigrette. Enjoy.
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What you should eat next
Pan-Fried Broccoli Salad
PT15M 4 handfuls spring mix 8 ounces broccoli florets 1 large tomato, diced (about 1 cup) 2 ounces feta (dairy or non-dairy) 1 avocado, sliced (or 1/4 cup of toasted pine nuts) 2 tablespoons olive oil balsamic vinaigrette, to taste (store-bought or homemade) Gluten Free Paleo Vegan Low-Carb 2 Servings
Ingredients:
