Broccoli & Radish Salad
Crisp, colorful, and full of fresh flavor, this salad combines crunchy broccoli, peppery watermelon radish, and sweet Vidalia onion in a creamy, herb-infused dressing. Blending the broccoli stalk into the dressing not only creates a silky texture but also makes use of the entire vegetable, adding flavor while reducing waste.
After a short chill in the refrigerator, the vegetables soften just enough to absorb the bright white balsamic dressing while maintaining their satisfying crunch. It's a refreshing side dish that's equally at home alongside grilled meats, sandwiches, or a simple lunch.
Why You’ll Love It
Fresh & crunchy: A colorful mix of crisp vegetables with plenty of texture.
No-waste dressing: The broccoli stalk creates a creamy dressing while using the whole vegetable.
Perfect for make-ahead: Even better after the flavors have time to meld in the refrigerator.
Broccoli + Radish Salad
Ingredients
- 1 large bunch (or 2 heads) fresh broccoli
- 1/2 Vidalia onion, quartered and thinly sliced
- 1 medium watermelon radish, quartered and thinly sliced
- 4 tbsp extra virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 tbsp lemon pepper seasoning blend
- 1/4 tsp dried dill
- 1/3 tsp Himalayan salt, plus more to taste
Instructions
- Cut the broccoli into bite-size florets and place them in a large mixing bowl. Peel the tough outer layer from one broccoli stalk using a vegetable peeler, then chop the tender interior into small pieces. Add the thinly sliced onion and radish to the bowl with the florets.
- In a blender or food processor, combine the chopped broccoli stalk, olive oil, vinegar, dill, and salt. Blend until the mixture is smooth and creamy.
- Pour the dressing over the broccoli mixture and sprinkle in the lemon pepper seasoning. Toss until everything is evenly coated. Taste and adjust the salt if needed. Cover the bowl and refrigerate for at least 30 minutes, or up to 6 hours, to allow the flavors to meld. Serve chilled.