Vegan

Broccoli Salad with Walnut Dressing

Vegan
Vegetarian
Salad
Portions2 peopleChangeTiming 18 minsView
Ingredients8 IngredientsViewSwitzerland14 % localView
  • 1  broccoli
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    Foodwaste tip

    Broccoli stems and other parts left over after cutting off the florets are ideal for soups. Check out our broccoli soup recipes for ideas.

    Broccoli soup recipes
  • 5  grams dijon mustard
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  • 1  teaspoon dried oregano
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  • 2  fresh tomatoes
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 2  teaspoons granulated sugar
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  • 1.25  teaspoons salt
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  • 2  tablespoons sunflower oil
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  • 50  grams walnut halves
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 1 broccoli and cut off the florets
Add water to a medium-sized saucepan and bring it to the boil
Add 1 teaspoon salt and the broccoli florets to the boiling water and boil the broccoli for about 6 minutes
Wash 2 fresh tomatoes, cut into cubes of around 1 cm and add to a large bowl
Chop 50 grams walnut halves into fine pieces
Drain the broccoli florets in a colander, rinse them with cold water to keep their green colour and add them to the bowl
Add 2 tablespoons sunflower oil, 0.25 teaspoon salt, 5 grams dijon mustard, 1 teaspoon dried oregano, chopped walnuts and 2 teaspoons granulated sugar to an empty small bowl
Mix the ingredients in the small bowl with a fork until the dressing is well combined (or put it into a jar and shake it)
Pour the dressing over the broccoli salad and serve immediately
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Broccoli Salad with Walnut Dressing

Home Office Lunch

A white bowl filled with a salad of broccoli, tomatoes and walnuts
Timing 18 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 1  broccoli
  • 5  grams dijon mustard
  • 1  teaspoon dried oregano
  • 2  fresh tomatoes
  • 2  teaspoons granulated sugar
  • 1.25  teaspoons salt
  • 2  tablespoons sunflower oil
  • 50  grams walnut halves

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Tools

  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 fork
  • 1 colander
  • 1 large bowl
  • 1 small bowl

Broccoli Salad with Walnut Dressing

Home Office Lunch

Instructions

Wash 1 broccoli and cut off the florets
Add water to a medium-sized saucepan and bring it to the boil
Add 1 teaspoon salt and the broccoli florets to the boiling water and boil the broccoli for about 6 minutes
Wash 2 fresh tomatoes, cut into cubes of around 1 cm and add to a large bowl
Chop 50 grams walnut halves into fine pieces
Drain the broccoli florets in a colander, rinse them with cold water to keep their green colour and add them to the bowl
Add 2 tablespoons sunflower oil, 0.25 teaspoon salt, 5 grams dijon mustard, 1 teaspoon dried oregano, chopped walnuts and 2 teaspoons granulated sugar to an empty small bowl
Mix the ingredients in the small bowl with a fork until the dressing is well combined (or put it into a jar and shake it)
Pour the dressing over the broccoli salad and serve immediately