Broccoli- cook for your life
Servings: 4
Prep time: 20
Total time: 20 minutes

This Broccoli Salad with Creamy Kale Pesto is a tasty ode to the cancer fighting, nutrition packed cruciferous super veggies broccoli and kale. Broccoli is tossed in a deliciously citrusy, aromatic and creamy pesto made of kale and antioxidant walnuts. With the addition of flavorful sundried tomatoes and toasted pine nuts, and finished with a sprinkle of crumbled feta cheese, this easy, complex tasting and delicious broccoli salad is well worth the making.

Preparation

  1. In a blender pitcher, combine walnuts, olive oil, lemon juice, yogurt, kale and basil. Blend until smooth, about 1 minute. Season with salt and pepper.
  2. Pour pesto into a large bowl. Add broccoli, sun dried tomatoes, cheese and pine nuts. Toss vegetables with pesto until coated. Refrigerate at least 2 hours before serving.

Ally Zeitz, Drexel Food Lab


Ingredients:

  • 2 tablespoons chopped walnuts
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 2 tablespoons Greek yogurt
  • ½ cup chopped kale
  • ¼ cup basil leaves
  • 1 head broccoli, chopped, about 4 cups
  • ½ cup chopped sun-dried tomatoes
  • ½ cup crumbled feta cheese
  • ¼ cup pine nuts, toasted

Nutritional Information

Calories

274 cals

Fat

20 g

Saturated Fat

5 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

8 g

Carbohydrates

18 g

Sugar

7 g

Fiber

6 g

Protein

11 g

Sodium

247 mg

*per serving


Ann's Tips and Tricks

To get the pesto dressing really smooth and creamy it’s best to use a high-speed blender if you have one.
I like to crumble the feta over the salad at the very end, after I’ve tossed all the other ingredients together.

 


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