Marinated Broccoli and Cauliflower
Two great veggies, broccoli and cauliflower, lightly cooked and subtly dressed, pair up to make a great salad.
Serves: 6 to 8
- 4 heaping cups broccoli,
cut into bite-sized pieces and florets - 4 heaping cups cauliflower,
cut into bite-sized pieces and florets - 2 medium red bell peppers, cut into narrow strips
- 2 scallions, minced
- 3 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- Juice of 1 large lemon
- 2 tablespoons apple cider vinegar
- 1 tablespoon agave nectar
- Salt and freshly ground pepper to taste
- 1 medium avocado, peeled and finely diced
Steam the broccoli and cauliflower until just tender-crisp. Rinse until cool, then drain thoroughly. Combine in a mixing bowl with the peppers, scallions, and parsley.
In a small bowl, combine the oil, lemon juice, vinegar, and agave nectar, and whisk together. Pour over the vegetables and toss together. Season with salt and pepper. If time allows, cover and refrigerate for a few hours, stirring occasionally. Just before serving, stir in the diced avocado.
- Explore more of VegKitchen’s Super Savory Salads.
- Here are more broccoli and cauliflower recipes.
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