Chopped Broccoli Salad
I've eaten this vibrant, filling big-batch salad every day for lunch for weeks, and I'm not tired of it yet! Future you says thank you for making it today.
Do you have food moods? I go through phases where I’m obsessed with a certain breakfast or lunch, and I’ll eat it for weeks on end, until…I don’t. One arbitrary day, I’ve had enough, and I quit it entirely without any explanation.
Does this make me a recipe ghoster?
Are the Protein Overnight Oats I ate every day in January and haven’t made since playing sad Taylor Swift songs and wondering what they did wrong?
My latest lunch relationship is with this deliciously light and filling Chopped Broccoli Salad with a lemony Greek yogurt dressing.
We’ve been seeing each other exclusively for the last month, and I have to say, I am smitten.
As any vegetable party tray at the end of the night will tell you, raw broccoli florets don’t exactly solicit enthusiasm.
HOWEVER, if you chop the florets fine—and I’m talking work-out-your-inner-angst-via-your-knife-and-cutting-board fine— they are an absolute pleasure to eat.
Once combined with other yummy, "nubby ingredients like quinoa, cranberries, and sunflower seeds, you end up with the most delightful mixture that’s so easy to shovel onto your fork, you might switch to a spoon just for fun.
In addition to the chopped broccoli, I added bits of thinly sliced asparagus. They provide a nice grassy counterpoint to the broccoli and another dimension of texture.
Another plus for chopping the veg nice and small: you don’t need to blanch them! The fine chop makes them easy to eat, no excess jaw workout required.
Rounding out the recipe, we have lots of fresh herbs to bring this salad to life. I love the combo of parsley and tarragon with the lemon in the dressing, but you could also swap basil, chives, or any fresh, tender herbs you prefer.
This is one of those wonderful sorts of meals where you end up eating a massive quantity of vegetables, without realizing you are doing so.
This salad tastes great in the fridge all week, and thanks to the protein and fiber in the chickpeas and quinoa, it is substantial enough to make a full meal.
For an additional protein boost, I’ve also enjoyed serving this bowl-style with cottage cheese and canned tuna or shredded chicken, as pictured above. (Canned tuna is probably the least sexy ingredient you’ll always find in my pantry, but boy it’s useful!).
I know I’ll be using this Sunday afternoon to prep a new batch of this salad for the week. I suspect if you do the same, you’ll be smitten too!
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Recipe
Chopped Broccoli Salad
Consider this recipe more of a rough outline than an exact prescription. As long as you choose crisp veggies that won’t make the salad watery, you have full license to play around. Some ideas as we head into summer: red bell pepper; cauliflower; young zucchini (which yes you can eat raw!); shaved carrots.
I thought this recipe tasted fantastic without cheese added (shocking for me, I know!) but if you feel inclined to toss in some feta, I do not think you will be disappointed.
This salad lasts about 5 days in the refrigerator. If you like, you can perk up the leftovers with some freshly squeezed lemon juice.
Yield: 4 to 5 big servings
Tools
Classy glass storage containers. Nothing makes me happier than opening my refrigerator and seeing how nicely organized these make it look.
Nesting mixing bowls. I use these so often, I just bought a second set. As I chop ingredients, I transfer them to the bowls to clear space on my cutting board. I toss salads in them, mix dressings in them, and even use them as serveware.
My favorite quinoa. I love this brand because it’s pre-rinsed, saving you a step!