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Broccoli Salad Middle Eastern

Easy Mediterranean Broccoli Salad

An easy plant-based broccoli salad recipe with Mediterranean spices that is perfect over grains, stuffed in pita bread, or rolled in your favorite wrap. Make once for easy lunches or dinner option throughout the week.
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Prep Time 10 minutes
Servings: 7 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

  • 7 cups broccoli, chopped florets and stems
  • 1/2 cup radish, chopped
  • 3/4 cup red onion, chopped
  • 1/2 cup fresh parsley, chopped
  • 3 Medjool dates, pitted and chopped
  • 1 lemon, juiced
  • 1 tbsp dried dill
  • 3 tbsp red wine vinegar
  • 1/4 cup Dijon mustard
  • 1 tsp salt
  • 1/2-1 1/2 tsp Aleppo pepper (can substitute 1/4-1/2 tsp of red pepper flakes)
  • 1/4 cup walnuts, toasted* (optional can toast with 1 tsp liquid smoke see notes)

Method
 

  1. Remove the tough ends of the broccoli stems and leaves and discard. Chop the remaining portions of the florets and stems. The stems provide a wonderful crunch in this salad.
  2. Mix all ingredients together in a large bowl and allow to marinate. Start with the lower end of the Aleppo pepper spice range and add more after tasting. This salad tastes better after marinating overnight in the refrigerator.
  3. If toasting walnuts, heat oven to 350. Place walnuts on a lined baking try and roast for 10 minutes. Remove from oven once golden brown and toss with salt and 1 tsp of liquid smoke. Cool before adding to salad.
Serving Suggestions
  1. Add to your favorite cooked grains such as farro, wild rice, kamut, or pasta.
  2. Stuff pita or your favorite wrap for a quick sandwich.
  3. Add to a lettuce based salad for a light lunch.