This vibrant Broccoli and Green Bean Salad is a refreshing, nutrient-packed dish that is as tasty as it is healthy. Perfect for a light lunch or a side dish at dinner, this salad combines the earthy flavors of broccoli and green beans with the sweet juiciness of cherry tomatoes and the zing of red onion and lemon. It’s drizzled with a simple yet delicious olive oil, garlic, and lemon dressing, making it a nutritious, quick, and easy salad that will brighten any meal.
Broccoli and green beans are excellent sources of vitamins and fiber, while cherry tomatoes add a burst of flavor and color. This salad is not only delicious but also offers a wide array of health benefits, making it an ideal option for those looking for a nutritious yet satisfying meal.
Full Recipe:
Ingredients
- 1 broccoli, chopped into florets
- 150-200 g green beans, trimmed
- 250-300 g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 lemon, juice and zest
- 1 clove of garlic, minced
- Salt, to taste
- Black pepper, to taste
- 2-3 tbsp olive oil
Steps to Make the Broccoli and Green Bean Salad
Step 1: Prepare the Vegetables
- Broccoli: Cut the broccoli into bite-sized florets. Set aside.
- Green Beans: Trim the ends of the green beans and cut them into smaller pieces if needed.
- Cherry Tomatoes: Halve the cherry tomatoes for a more bite-sized texture.
- Red Onion: Slice the red onion thinly for a slight crunch and sharp flavor.
Step 2: Blanch the Broccoli and Green Beans
- Bring water to a boil: In a large pot, bring water to a boil and add a pinch of salt.
- Blanch the vegetables: Add the broccoli florets and green beans to the boiling water. Blanch them for 2-3 minutes until they are bright green and slightly tender but still crisp.
- Cool them down: Drain the vegetables and immediately plunge them into a bowl of ice water to stop the cooking process and maintain their vibrant color. After 1-2 minutes, drain them and pat them dry with a paper towel.
Step 3: Make the Dressing
- Lemon and garlic mixture: In a small bowl, combine the juice and zest of half a lemon with 2-3 tablespoons of olive oil.
- Add minced garlic: Stir in the minced garlic for a punch of flavor.
- Season: Add salt and black pepper to taste, adjusting the seasoning as per your preference.
Step 4: Assemble the Salad
- Combine the vegetables: In a large salad bowl, add the blanched broccoli, green beans, halved cherry tomatoes, and sliced red onion.
- Toss with dressing: Pour the lemon and garlic dressing over the vegetables and toss gently until everything is well-coated with the dressing.
- Taste: Adjust the seasoning with extra salt, pepper, or lemon juice if needed.
Step 5: Serve
- Garnish and enjoy: Garnish the salad with a bit of lemon zest and serve immediately as a fresh, crunchy, and colorful side or main salad.
Nutrition Facts (Per Serving)
- Calories: 150 kcal
- Protein: 5g
- Carbohydrates: 20g
- Fiber: 7g
- Fat: 7g
- Sodium: 150 mg
- Vitamin C: 120% of the daily recommended intake
- Vitamin A: 20% of the daily recommended intake
This salad is low in calories and high in fiber, vitamins, and antioxidants, making it a great option for those following a healthy eating plan.
Frequently Asked Questions (FAQs)
- Can I prepare this salad ahead of time? Yes, you can prepare this salad ahead of time. Store the blanched vegetables and sliced onion in the refrigerator in an airtight container for up to 2 days. However, it’s best to add the dressing just before serving to keep the vegetables crisp.
- Can I use frozen vegetables? While fresh vegetables provide the best texture and flavor, you can use frozen broccoli and green beans if fresh is unavailable. Thaw and cook them according to the package instructions, then proceed with the recipe.
- What other vegetables can I add to this salad? Feel free to customize this salad by adding vegetables like cucumbers, bell peppers, or shredded carrots. You can also add leafy greens like spinach or arugula for an extra boost of nutrients.
- Can I make this salad vegan? This salad is naturally vegan as long as you use olive oil for the dressing. You can also skip the cheese garnish if you prefer a dairy-free option.
- What can I serve with this salad? This Broccoli and Green Bean Salad pairs well with grilled chicken, fish, or tofu for a complete meal. You can also serve it alongside pasta or grains like quinoa or couscous for added texture and heartiness.
Tips for Making the Best Broccoli and Green Bean Salad
- Don’t overcook the vegetables: The key to a perfect salad is crisp-tender vegetables. Be sure to blanch the broccoli and green beans just until they are tender but still have a bit of crunch.
- Ice bath trick: Plunging the vegetables into an ice bath after blanching helps retain their bright green color and keeps them from becoming mushy.
- Fresh herbs for garnish: Adding fresh herbs like parsley, cilantro, or dill can elevate the salad’s flavor. You can even sprinkle some toasted seeds like sesame or sunflower seeds for a crunchy twist.
- Make it a meal: To turn this salad into a heartier main course, consider adding a source of protein like grilled chicken, shrimp, or tofu. You could also toss in some quinoa, farro, or chickpeas for extra substance.
Storage Tips
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you plan to store it longer, as adding it too early can make the vegetables soggy.
- Freezing: This salad is best enjoyed fresh, and freezing is not recommended as the texture of the vegetables will change once thawed.
- Reheating: If you wish to serve the salad warm, you can lightly sauté the blanched vegetables with olive oil for a few minutes before serving.
Conclusion
This Broccoli and Green Bean Salad with Cherry Tomatoes is a fresh, healthy, and colorful dish that can be enjoyed any time of the year. Its vibrant mix of vegetables combined with a light lemon-garlic dressing offers a refreshing crunch and flavor that’s hard to resist. Not only is it packed with essential nutrients, but it’s also incredibly versatile, allowing you to adapt the recipe based on your preferences. Whether you’re serving it as a side dish at a barbecue, a light lunch, or as part of a larger meal, this salad is sure to impress.
Enjoy the wholesome goodness of this vibrant salad, and don’t hesitate to get creative with additional ingredients or variations!
Print
Fresh Broccoli and Green Bean Salad with Cherry Tomatoes
- Total Time: 20mins
Description
This vibrant Broccoli and Green Bean Salad is a refreshing, nutrient-packed dish that is as tasty as it is healthy. Perfect for a light lunch or a side dish at dinner, this salad combines the earthy flavors of broccoli and green beans with the sweet juiciness of cherry tomatoes and the zing of red onion and lemon. It’s drizzled with a simple yet delicious olive oil, garlic, and lemon dressing, making it a nutritious, quick, and easy salad that will brighten any meal.
Ingredients
- 1 broccoli, chopped into florets
- 150–200 g green beans, trimmed
- 250–300 g cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 lemon, juice and zest
- 1 clove of garlic, minced
- Salt, to taste
- Black pepper, to taste
- 2–3 tbsp olive oil
Instructions
Step 1: Prepare the Vegetables
- Broccoli: Cut the broccoli into bite-sized florets. Set aside.
- Green Beans: Trim the ends of the green beans and cut them into smaller pieces if needed.
- Cherry Tomatoes: Halve the cherry tomatoes for a more bite-sized texture.
- Red Onion: Slice the red onion thinly for a slight crunch and sharp flavor.
Step 2: Blanch the Broccoli and Green Beans
- Bring water to a boil: In a large pot, bring water to a boil and add a pinch of salt.
- Blanch the vegetables: Add the broccoli florets and green beans to the boiling water. Blanch them for 2-3 minutes until they are bright green and slightly tender but still crisp.
- Cool them down: Drain the vegetables and immediately plunge them into a bowl of ice water to stop the cooking process and maintain their vibrant color. After 1-2 minutes, drain them and pat them dry with a paper towel.
Step 3: Make the Dressing
- Lemon and garlic mixture: In a small bowl, combine the juice and zest of half a lemon with 2-3 tablespoons of olive oil.
- Add minced garlic: Stir in the minced garlic for a punch of flavor.
- Season: Add salt and black pepper to taste, adjusting the seasoning as per your preference.
Step 4: Assemble the Salad
- Combine the vegetables: In a large salad bowl, add the blanched broccoli, green beans, halved cherry tomatoes, and sliced red onion.
- Toss with dressing: Pour the lemon and garlic dressing over the vegetables and toss gently until everything is well-coated with the dressing.
- Taste: Adjust the seasoning with extra salt, pepper, or lemon juice if needed.
Step 5: Serve
- Garnish and enjoy: Garnish the salad with a bit of lemon zest and serve immediately as a fresh, crunchy, and colorful side or main salad.
- Prep Time: 15mins
- Cook Time: 5mins