Give this broccoli salad a little extra crunch with a sprinkle of sunflower seeds.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- Kosher salt
- 1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
- 1/2 cup buttermilk
- 3 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon lemon zest
- 2 tablespoons salted sunflower seeds
Instructions
- Bring a large pot of salted water to boil. Coarsely chop the broccoli florets and tender stems. Add to the water and cook until crisp tender, about 2 minutes. Drain well, pressing on the broccoli to release any excess water.
- Whisk the buttermilk, mayonnaise, parsley and lemon zest together in a medium bowl until smooth; season with salt and pepper. Add the broccoli and toss well. Top with the sunflower seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 167 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 5 mg |
| Sodium | 504 mg |
Reviews
Fantastic recipe. I used baby broccoli and roasted it in a 425 oven for approximately 10 minutes.
I also used dried cranberries and toasted pistachios. Served this at a casual dinner party and it was a hit. The Buttermilk Dressing is to die for. Just a wonderful recipe.
I also used dried cranberries and toasted pistachios. Served this at a casual dinner party and it was a hit. The Buttermilk Dressing is to die for. Just a wonderful recipe.
My boyfriend and I both loved this recipe. It’s a nice light alternative way to have broccoli. Super easy to make. I highly recommend this recipe