Romanesco Broccoli and Cannellini Bean Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
28%
Romanesco Broccoli and Cannellini Bean Salad
20 min.
4
286kcal

Suggestions


Discover the vibrant flavors of our Romanesco Broccoli and Cannellini Bean Salad, a delightful dish that is not only bursting with color but also packed with nutrients. Perfectly suited for any occasion, this salad is a wonderful addition to your meal rotation, whether you serve it as a side dish at a family gathering or as a light lunch on a warm day.

What makes this salad truly special is its blend of textures and flavors. The tender-crisp Romanesco broccoli, with its unique fractal patterns, adds an eye-catching element to your plate. Paired with creamy cannellini beans and a zesty dressing made with fresh orange juice and zest, this dish is sure to tantalize your taste buds. The briny taste of capers brings an extra layer of flavor, making each bite a delectable experience.

Moreover, this salad is incredibly versatile and meets a range of dietary needs, as it's vegetarian, vegan, gluten-free, and dairy-free. With just 20 minutes of preparation, you can whip up this nutritious salad in no time. Not only is it satisfying to eat, but it's also a feast for the eyes, adding a splash of color to your dining table. So, gather your ingredients and dive into this healthy culinary adventure that will leave you feeling energized and satisfied!

Ingredients

  • 15.5 oz .5 can cannellini beans drained and rinsed canned
  • teaspoons capers finely chopped
  • 0.3 cup flat-leaf parsley roughly chopped
  • 0.8 teaspoon kosher salt 
  • tablespoons olive oil extra-virgin
  • tablespoon orange juice 
  • teaspoons orange zest 
  • 0.5 teaspoon pepper 
  • heads romanesco broccoli ()
  • tablespoon citrus champagne vinegar 

Equipment

  • bowl
  • whisk
  • pot
  • colander
  • steamer basket

Directions

  1. Put Romanesco florets in a steamer basket and set in a large pot filled with 1/2 in. water. Steam over medium-high heat until tender-crisp, 8 to 10 minutes.
  2. Transfer to a colander and rinse with cold water.
  3. Whisk vinegar, oil, orange zest and juice, capers, salt, and pepper in a large bowl.
  4. Add remaining ingredients and stir to coat.

Nutrition Facts

Calories286kcal
Protein11.24%
Fat55.19%
Carbs33.57%

Properties

Glycemic Index
36.75
Glycemic Load
5.88
Inflammation Score
-6
Nutrition Score
12.985217218814%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.51mg
Naringenin
0.09mg
Apigenin
8.1mg
Luteolin
0.06mg
Kaempferol
1.37mg
Myricetin
0.56mg
Quercetin
1.75mg

Nutrients percent of daily need

Calories:285.86kcal
14.29%
Fat:17.88g
27.5%
Saturated Fat:2.51g
15.69%
Carbohydrates:24.46g
8.15%
Net Carbohydrates:18.84g
6.85%
Sugar:0.73g
0.81%
Cholesterol:0mg
0%
Sodium:472.18mg
20.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.19g
16.39%
Vitamin K:75.88µg
72.27%
Manganese:0.61mg
30.39%
Vitamin E:3.43mg
22.88%
Fiber:5.62g
22.48%
Iron:3.71mg
20.6%
Folate:78.95µg
19.74%
Potassium:536.81mg
15.34%
Magnesium:59.51mg
14.88%
Copper:0.27mg
13.55%
Vitamin C:9.13mg
11.07%
Phosphorus:103.87mg
10.39%
Calcium:89.63mg
8.96%
Zinc:1.28mg
8.56%
Vitamin B1:0.11mg
7.61%
Vitamin A:331.36IU
6.63%
Vitamin B6:0.09mg
4.51%
Vitamin B2:0.05mg
2.84%
Selenium:1.8µg
2.57%
Vitamin B5:0.23mg
2.35%
Vitamin B3:0.21mg
1.04%
Source:My Recipes