Greek-style Warm Broccoli Salad With Lemon, Olive Oil, Herbs And Pine Nuts

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HELPFUL TIP:

Roast raw pine nuts on a tray in a 350℉ (180℃) oven for about 10 minutes, shaking halfway through. They can also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden. Keep a close eye on the pine nuts as they can very quickly move from roasted to burned.

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Prep Time 10

Cook Time 15

Course salad

Cuisine Greek, Mediterranean

Servings

Ingredients

2 Tbsp pine nuts
2 pounds 1 kilo broccoli, trimmed and cut into florets
⅓ cup extra virgin Greek olive oil
3 Tbsp fresh lemon juice
1 garlic clove finely chopped
1 tsp fresh chopped basil
1 tsp fresh chopped parsley
1 tsp fresh chopped mint
Greek sea salt and freshly ground black pepper to taste
4 Tbsp crumbled vegan Greek feta or cashew milk grated vegan mozzarella or cheddar optional

Instructions

In a small, heavy, dry skillet lightly toast the pine nuts over low heat until pale golden. Remove from the skillet and set aside.
Steam the broccoli for about 8 minutes and remove. In the meanwhile, whisk together the olive oil, lemon juice, garlic, herbs, salt and pepper. Place the broccoli in a serving bowl, toss with the dressing and sprinkle with the pine nuts and feta. Serve immediately.

Keyword broccoli recipes, Diane Kochilas Greek recipes, Greek broccoli salad, healthy recipes, lemon olive oil dressing, Mediterranean diet, pine nuts, vegan salad

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