Broccoli Salad
4 servings
20 minutes
Broccoli salad is a true symphony of flavors and textures, where the freshness of vegetables combines with a rich nutty tone and fruity acidity. Broccoli adds lightness and crunch to the salad, grapefruit provides a refreshing citrus note, and red onion adds a spicy kick. Walnuts and pomegranate seeds contribute exquisite sweetness and pleasant richness. A dressing made of honey, olive oil, and wine vinegar enriches the composition, making the salad harmonious and balanced. This recipe can be considered a true work of culinary art – it surprises with its flavor combinations and works well as a light main dish or elegant appetizer. Perfect for those who appreciate healthy and delicious food!
1
Divide the broccoli into florets and hold in boiling water for about 1 minute. Then rinse with cold water or hold in a bowl of ice.
- Broccoli cabbage: 1 piece
2
Peel the grapefruit and divide it into segments, open each segment and remove the white fibers to avoid bitterness.
- Red grapefruits: 1 piece
3
Finely chop the red onion. Cut the walnuts in half and toast them in a pan.
- Red onion: 1 head
- Walnuts: 100 g
4
In a bowl, mix honey, olive oil, white wine vinegar, salt, and pepper to taste.
- Honey: 1 tablespoon
- Olive oil: 1 tablespoon
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Dress the vegetables and fruits with sauce and gently move them. Garnish with remaining pomegranate seeds and walnuts on top.
- Pomegranate seeds: 140 g
- Walnuts: 100 g