This crispy, sweet, punchy salad is ready in 15 minutes.
Olga Miltsova/Getty Images
Potato andegg saladstep aside, this is the summer of broccoli salad.
Its green, its intriguing, crisp, delicious, and hyper-versatile.
Photo:Olga Miltsova/Getty Images
Frozen broccoli wont work here its too mushy.
The format can be endlessly changed and adapted to various meals or cuisines.
Have fun withvinegarswap in a fancy balsamic or a fun-flavored vinegarfor the vinaigrette.
Its a choose-your-own adventure salad, guaranteed to be delicious.
Heres how to make it.
Blend or whisk until combined.
Add dry broccoli to a medium size bowl.
Toss with parsley, nuts and cheese.
Add the vinaigrette and toss.
Season with salt and pepper.
Allow the salad to marinate for at least 10 minutes in the refrigerator before serving.
Toss the salad again to distribute the dressing.
Serve with extra cheese, crunchy elements, and fresh pepper and herbs on top.
2,000 calories a day is used for general nutrition advice.
