Herbed Cauliflower and Broccoli Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
59%
Herbed Cauliflower and Broccoli Salad
35 min.
6
112kcal

Suggestions


Looking for a vibrant and nutritious side dish that will elevate your meal? Look no further than this Herbed Cauliflower and Broccoli Salad! Bursting with fresh flavors and a delightful crunch, this salad is not only a feast for the eyes but also a powerhouse of health benefits. With a health score of 59, it’s a fantastic addition to any vegetarian, vegan, or gluten-free diet.

This salad features tender broccoli and cauliflower florets, perfectly cooked to retain their bright colors and nutrients. The addition of brined capers adds a tangy kick, while the fresh Italian parsley and shallots bring a burst of aromatic freshness. Drizzled with a zesty lemon vinaigrette, this dish is a celebration of wholesome ingredients that are both satisfying and guilt-free.

At just 112 calories per serving, this salad is a great way to enjoy a delicious side without compromising your health goals. Whether served warm, at room temperature, or chilled, it’s versatile enough to complement any main course. Perfect for family gatherings, picnics, or a simple weeknight dinner, this Herbed Cauliflower and Broccoli Salad is sure to impress your guests and leave them craving more!

Ingredients

  • cups broccoli chopped
  • tablespoons capers minced
  • cups cauliflower chopped
  • tablespoon juice of lemon freshly squeezed
  • 0.3 cup olive oil 
  • tablespoons parsley fresh italian minced
  • medium shallots minced

Equipment

  • bowl
  • baking sheet
  • pot

Directions

  1. Bring a medium pot of heavily salted water to a boil over high heat.Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large nonreactive bowl and stir to combine. Season with salt and freshly ground black pepper; set aside.When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes.
  2. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.
  3. Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and freshly ground black pepper.
  4. Serve warm, at room temperature, or chilled.

Nutrition Facts

Calories112kcal
Protein8.12%
Fat70.11%
Carbs21.77%

Properties

Glycemic Index
21
Glycemic Load
1.23
Inflammation Score
-6
Nutrition Score
12.465652341428%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
4.33mg
Luteolin
0.43mg
Kaempferol
7.16mg
Myricetin
0.32mg
Quercetin
6.32mg

Nutrients percent of daily need

Calories:111.9kcal
5.6%
Fat:9.35g
14.39%
Saturated Fat:1.37g
8.55%
Carbohydrates:6.54g
2.18%
Net Carbohydrates:4.1g
1.49%
Sugar:2.12g
2.36%
Cholesterol:0mg
0%
Sodium:105.18mg
4.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.44g
4.87%
Vitamin K:91.54µg
87.18%
Vitamin C:67.42mg
81.73%
Folate:61.79µg
15.45%
Vitamin E:1.72mg
11.49%
Fiber:2.44g
9.74%
Manganese:0.19mg
9.38%
Vitamin B6:0.19mg
9.35%
Potassium:317.27mg
9.06%
Vitamin A:446.6IU
8.93%
Vitamin B5:0.61mg
6.1%
Phosphorus:55.17mg
5.52%
Vitamin B2:0.09mg
5.2%
Magnesium:19.65mg
4.91%
Iron:0.8mg
4.46%
Vitamin B1:0.06mg
4.1%
Calcium:37.29mg
3.73%
Vitamin B3:0.59mg
2.94%
Copper:0.06mg
2.9%
Zinc:0.36mg
2.42%
Selenium:1.49µg
2.12%
Source:Chow