Pesto Broccoli Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 people 1x
- Category: Salad
Ingredients
Scale
- 1 head broccoli
- 1/3 cup sundried tomatoes (, roughly chopped)
- 1/3 cup slivered almonds
- 2 tsp chilli flakes
- 2 tbsp basil pesto
- 1 tbsp water
Instructions
- Chop the head of broccoli into smaller florets, before roughly chopping into chunks. Alternatively, throw the florets into a food processor and blitz. The size of the broccoli in this recipe is up to you – if you prefer a more ‘tabouli-style’ salad, blitz into a small crumb. I enjoy this salad a little chunkier. Place your broccoli into a large serving bowl.
- Add in roughly chopped sundried tomatoes or cherry tomatoes, slivered almonds and chilli flakes. Toss to combine all ingredients.
- For the dressing, place pesto into a small bowl or jar and add water bit by bit while whisking. Add water until you have reached your desired consistency – the dressing should be able to coat the salad, so make sure you don’t make it too thin.
- Pour the dressing over the top of the salad and toss lightly to coat all ingredients. Spoon salad on to plates with a piece of protein, or add shredded chicken, egg or tofu straight to the salad to make this dish into a meal.
Notes
- For a creamier dressing, mix pesto with evaporated milk, or cashew cream rather than water.
Find it online: https://eatnik.com.au/pesto-broccoli-salad/