Description
Broccoli detox salad with pesto. An easy prep-ahead salad full of healthy crunch and pesto flavor that will last in the fridge for several days! Pair with protein and a gluten-free grain to make it a full meal.
Ingredients
Scale
- 1/4 cup pre-made pesto (I use this version or the vegan kale pesto from Trader Joe’s)
- 1 lemon
- extra virgin olive oil
- 1 head broccoli
- 1/2 cup coarsely chopped roasted walnuts or roasted almonds
- salt and pepper
- suggested add-ins: dried cranberries or chopped dates (not Medjool), chopped fresh herbs, sliced scallions, and/or avocado
- suggested starch: cooked quinoa or roasted fingerling potatoes
- suggested protein: hardboiled eggs or roasted chicken
Instructions
- Make the pesto dressing. In a large bowl, mix together 1/4 cup (more if desired) of pre-made pesto with the juice of half a lemon and a generous drizzle of extra virgin olive oil. Mix well and season with salt, pepper, and extra lemon juice to taste.
- Prep and add the veggies. Finely chop 1 head broccoli (I like the stems too!) and add to the bowl with the pesto dressing. Add in the chopped walnuts or almonds. Give a good stir and season with salt and pepper. This is your base.
- Add in any extras. (Where it gets fun.) Add in any of the suggested options above and/or any extra vegetables or herbs you have in the fridge. Give a good stir and cover. Let sit in the fridge for at least 30 minutes before eating so the flavors can meld.
Notes
Storage. This salad will last several days in the fridge. Enjoy whenever you need a quick and healthy meal throughout the week!
