Broccoli and Mozzarella Salad

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.

Broccoli and Mozzarella Salad

Kate

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.

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Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Course Salads

Cuisine Gluten-Free, Low Carb

Servings 2 people

Calories 270 kcal

Equipment

• Colander
• Medium Saucepan
• Ceramic Knives
• Stainless Skillet

Ingredients

  

1x2x3x

• 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.
  
  
  

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 9gProtein: 10gFat: 23gSaturated Fat: 6gSodium: 180mgFiber: 5gSugar: 4g

Keyword broccoli and mozzarella salad, gluten-free broccoli and mozzarella salad, keto broccoli and mozzarella salad, low carb broccoli and mozzarella salad

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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