Broccoli and Mozzarella Salad

Name: Broccoli and Mozzarella Salad
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
Ingredients: 1 TB pine nuts; 6.3 oz broccoli florets; 2 TB extra virgin olive oil; 3.2 oz baby plum tomatoes, halved; 2.5 oz mozzarella pearls; Handful basil leaves; Sea salt; Freshly ground black pepper

Broccoli and Mozzarella Salad combines crisp broccoli florets with soft mozzarella, creating a delightful contrast in textures. Tossed in a light dressing, this salad offers a tasty and nutritious option for any meal.

This is a lovely, simple salad where broccoli takes center stage. The florets are cut very small and blanched for less than a minute, ensuring they still retain plenty of crunch! It is mixed with fresh, sweet baby plum tomatoes, cheesy mozzarella, and basil. The toasted pine nuts finish it off beautifully. This makes a great side salad, but you could add chicken or eggs to make it a substantial desk lunch option.

Chef Tips:

The broccoli needs to retain as much CRUNCH as possible, which is why we blanch it for 45-50 seconds only. Plunging into iced water is an important step to halt any further cooking.
If you cannot source mozzarella pearls (mini mozzarella balls), use regular mozzarella: drain them well and tear into smaller pieces.

Serves 2 as a side salad

Broccoli and Mozzarella Salad

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 1 minute

Ingredients

1 TB pine nuts
6.3 oz broccoli florets
2 TB extra virgin olive oil
3.2 oz baby plum tomatoes, halved
2.5 oz mozzarella pearls
Handful basil leaves
Sea salt
Freshly ground black pepper

Instructions

Toast the pine nuts in a hot, dry pan until golden. Set aside.
Trim the broccoli florets into very small florets, around ¾ inch each.
Bring a large pan of salted water to the boil. Have a large bowl of iced water and a colander ready.
Once the water has come to a rolling boil, add the broccoli and set your timer, allowing it to simmer for no longer than 45-50 seconds. Immediately drain the broccoli in the colander, then tip into the bowl of iced water. Add more cold water, if needed. Once the broccoli is completely cold, drain again in the colander.
Pour the drained, blanched broccoli into a large bowl and drizzle over the olive oil. Season with salt and pepper and toss well to coat evenly.
Serve the broccoli with the tomatoes, mozzarella, and basil leaves. Scatter with the toasted pine nuts.