Enjoy a delicious and healthy broccoli and sundried tomato salad, perfect for plant-based and gluten-free diets. A flavorful and nutritious meal option.
Healthy and Delicious Plant-Based Salad Option
Looking for a delicious and easy-to-make salad recipe? This broccoli and sundried tomato salad is packed with flavor and perfect for veggie skeptics. It’s plant-based, gluten-free, and can be ready in under 30 minutes. With umami flavors, a hint of sweetness, and a dash of salty goodness, this salad is a winner all year round.
To make this salad, you’ll need ingredients like broccoli, shiitake mushrooms, radishes, cucumber, tomatoes, sundried tomatoes, and a flavorful salad dressing. Mix everything together and enjoy the burst of flavors in every bite. Whether you serve it alongside a plant-powered frittata, gluten-free lasagna, or as a star of a BBQ, this salad is sure to impress your guests.
Green Goodness: A Refreshing Twist on Traditional Salad
On the menu today we have a broccoli sundried tomato and mushroom salad this is a robust flat salad that can really kind of absorb some really strong flavors so I have all of the ingredients here as you can see um this broccoli is cut up into sort of just a little bit more than bite-sized portions.
Um we’re going to cook that in a minute we’ve got some cut up Tomatoes some mushrooms you can either use shitake mushrooms or oyster mushrooms if you can find them we’ve got some flat leaf parsley some sundried Tomatoes some radish which adds a really nice peppery kick to the salad um we’ve got some cor not cette we’ve got some.
Cucumber that’s the word I’m looking for um we’ve got some um chunks of cucumber we’ve got some grilled red peppers um I’ve just got some spring onions here um and the other two things is I’ve made up the dressing here I will explain what’s in this a little bit later and I’ve got just like a very simple um dressing to add to the mushrooms before we cook.
Them so the first thing I’m going to do is I’m going to add this very simple kind of Marin dressing um into the mushrooms so all it all it’s in here is a bit of smoky chili just like a pinch um some tamari and some maple syrup and this is just going to add give it a little bit extra flavor as it Cooks so I’m just going to add this.
Here and then we’re going to add um a little bit of oil into a frying pan heat that up and then spread the mushrooms in it so while the mushrooms um You probably can hear it in the background while they’re sizzling away and cooking I’m just going to cook the broccoli it’s really easy to get it from being okay to being really mushy and we do not worn.
Mushy broccoli in the salad cuz it’s just not going to look great and it’s not going to taste great either I’ve just washed the broccoli in cool water and I don’t know if you can see uh but the the broccoli still very vibrant green it’s still whole it doesn’t look mushy thankfully um so now we’re just going to let that just cool a little bit.
More and we’re going to assemble the rest of the salad so we’re going to add this first of all and then the Cucumbers just going to add that here and then we add one of my favorite ingredients if you’ve watched any of my videos you would have seen with this.
Before I’m sure but we’re going to add sort of very thin strands of sundried Tomatoes now this is amazing for getting a momy Umami I can you know I can never say it properly um flavor anyway it gives a lot of flavor into into a salad and so we’re going to chop some of those well we have chopped some of those we’re just going to add those here so again.
Just chopped really finely um the spring onions again chopped finely because these have quite a lot of flavor so we don’t need them as big as the Cucumber um let’s do the radish next now the radish I’ve cut into quarters and I’ve chopped very finely because these ones have a kick not all radishes have the same amount of kick but these ones do so.
We don’t want it to be too overpowering in the mouth what’s also great about all of this is the flavor and also the color because we’ve got lots of greens Reds oranges and it just makes a it just looks really nice on the plate basically um these are the the grilled peppers that we talked about.
Earlier um and I’m just going to mix all of that together I would add the broccoli um and the mushrooms just before you’re about to serve and I would also add the dressing too now if you are transporting the salad to an event or a party or celebration or even a gathering uh with other people then what I would do is I’d.
Probably transport this bit and then transport these separately so when it comes to the mushrooms I do like these reheated um I don’t like these too cold if they’re in the salad now the broccoli is not too bad it can be warm it can be a little bit cooler that’s absolutely fine but the mushrooms I find are the best when um they are a little bit warm.
So now that this has cooled down and now that we’re going to be eating this soon I should say I’m going to be eating this soon cuz I’m going to have this for lunch as well so I’m going to have it for lunch and we’ll have it um with the lasagna for later so I’m just mixing it together so also um we’ve got the dressing here which We’ll add or you.
Know just a few minutes before we’re about to serve now this dressing’s got oil tamari garlic powder salt and pepper bamc vinegar and a little bit of maple swe just to sweeten it so that as this is going to be eaten soon I’m going to add the mushrooms are crispy mushrooms I should say and I don’t know if you can actually.
See them here they just look so amazing um and they’re going to add so much flavor and also texture to this dish too so I’m going to mix that to two so I’m just going to pour it onto here you might find that you just need to with your Clean Hands this is you.
Just need to just mix it a little bit more together together look at that look how amazing that looks all the different colors so to finish off we’re going to add our flat leaf parsley I don’t know what it is about fresh herbs in a salad but just elevates the flavor.
Completely now here I have this is completely optional um is I quite like a little bit of crunch um on top of my salad so here I’ve got some pre-bought from the supermarket um it’s mixed seeds and they’re actually roasted in a little bit of tomorrow which will go with the flavors with this salad um you can also use uh pumpkin seeds sunflower seeds you.
Can have them roasted non- roasted depending on how much time and energy you have be kind to yourself so this is ready to be eaten doesn’t it look so pretty all the different colors and the textures I can’t wait to eat it did I mention this is one of my favorites right just get a bit of lots of.
Things okay let’s try this I hope haven’t got any around my mouth that is so tasty I might have to have another bite I don’t know what it is but the raw vegetables with the fresh herbs and the cooked vegetables it brings together all of this flavor and with the dressing as well it just boosts it completely um and.
This is one reason why we really love this and you’re definitely getting some of your fi in this salad please let me know how you get on with making this because I would love to hear your comments and if you do like this video give us a little thumbs up it makes my day and subscribe to get the other recipes I’m going to be sharing with you.
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