Cold Broccoli Salad with Tangy Lime Dressing
Vegan & Paleo Broccoli Salad Recipe + How to Cook Broccoli in Microwave!
One of the secrets to eating enough veggies is to learn HOW you like your veggies prepared. Not a fan of cooked or steamed broccoli? Give this cold broccoli salad a try!
By blanching your broccoli florets, they turn out slightly tender but still retain some of their crisp crunch. It’s a fun textural change, and so easy to prepare! Simply toss your broccoli florets in a pot of boiling water until they’re vibrant green, but still firm.
Or, make this cold broccoli salad a dorm friendly meal by cooking broccoli in the microwave! Even without an oven or stovetop, there are lots of ways to use your microwave to cook healthy meals and fit more veggies into your diet.
Whether you’re in a studio apartment or a college student looking for healthy microwave meals, knowing how to cook broccoli in the microwave (and other veggies) can change your healthy-eating game. This healthy broccoli salad is just one easy meal prep lunch option you can try!
How to Make Broccoli Salad & Cook Fresh Broccoli in the Microwave
For this healthy broccoli salad recipe, the broccoli is truly the star ingredient. I’ve tossed it in a very basic yet flavorful dressing, but that’s really all that you need to make broccoli salad… Blanch your broccoli, toss with dressing, and enjoy! And, you don’t even need a stovetop to do it.
All you need is a microwave-safe bowl, a splash of water, and a plate to cover the bowl. Then, microwave the broccoli for about 2 minutes to blanch it. Or, if you want to steam broccoli in the microwave, let it go 3-5 minutes until it’s as tender as you like.
Finally, just let your blanched broccoli cool before tossing in your desired dressing! For this cold broccoli salad recipe, I used a simple oil and vinegar dressing with a refreshing twist of fresh lime. Prep a batch to keep in the fridge during the week, and getting those veggies in is EASY!
Cold Broccoli Salad
- 5 cups broccoli florets
- 1 shallot, minced
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 lime, juice & zest
- salt & pepper to taste
- Blanch broccoli in boiling water 2-3 minutes, until vibrant green but still firm.
- Or, to cook broccoli in microwave, add florets to a microwave-safe bowl with a few tablespoons of water. Cover with a plate and cook for about 2 minutes.
- Allow to cool completely.
- In a large mixing bowl, whisk together remaining ingredients. Add cooled broccoli and toss to coat.
- Serve and enjoy!
- Lasts 3-4 days in the fridge, or longer if you keep the dressing separate.
- Yields ~5 cups cold broccoli salad.