Broccolini And Mushroom Salad Recipe

Recipe By Slurrp

This broccolini and mushroom salad is a refreshing and nutritious dish that combines the earthy flavors of broccolini and mushrooms with a tangy vinaigrette dressing. The broccolini is blanched to retain its vibrant green color and crisp texture, while the mushrooms are sautéed to bring out their rich and savory taste. Tossed together with a zesty lemon vinaigrette, this salad is perfect as a light lunch or a side dish for any meal.

4.7
21 Rating -
Rate
Vegdiet
10minstotal
5minsPrep
5minsCook
10m.total
5m.Prep
5m.Cook
Broccolini And Mushroom Salad
plan
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ingredients serve

Ingredients for Broccolini And Mushroom Salad Recipe

  • 1/4 bunch Broccolini, Trimmed
  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 teaspoon Dijon Mustard
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste
  • as needed Freshly Chopped Parsley For Garnish

Directions: Broccolini And Mushroom Salad Recipe

Cooking Directions

  • STEP 1.Bring a pot of salted water to a boil and blanch the broccolini for 2 minutes. Drain and rinse with cold water to stop the cooking process.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they are golden brown and tender, about 5-7 minutes.
  • STEP 3.In a small bowl, whisk together lemon juice, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
  • STEP 4.In a large bowl, combine the blanched broccolini, sautéed mushrooms, and vinaigrette. Toss well to coat the vegetables evenly.
  • STEP 5.Serve the salad immediately or refrigerate for up to 2 hours before serving. Garnish with freshly chopped parsley, if desired.

Cooking Tips

  • Blanching the broccolini helps to retain its vibrant green color and crisp texture.
  • Make sure to cook the mushrooms until they are golden brown and tender for the best flavor.
  • You can adjust the sweetness and tanginess of the vinaigrette by adding more or less honey and lemon juice.
  • For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad before serving.

Storage and Serving

  • This salad is best served immediately for maximum freshness and flavor.
  • If you need to make it ahead of time, you can refrigerate it for up to 2 hours before serving.
  • Garnish with freshly chopped parsley for an extra burst of freshness.
Nutrition
value
23
calories per serving
< 1 g Fat< 1 g Protein3 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    3g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    3g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    2mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    3mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    8mg
  • Manganese
    < 1mg
  • Phosphorus
    33mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp