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Lemony Vinaigrette Broccoli Salad

A standout vinaigrette brings zest to this broccoli dish. Olive oil, vinegar, lemon juice, lemon zest, and shallot unite to create a tangy and delightful dressing that elevates the flavors.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 3
Course: Appetizer, Salad, Side Dish
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • ½ Tbsp lemon juice
  • ½ tsp lemon zest
  • ½ shallot, minced
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Method
 

  1. Cook steam-in-the-bag broccoli florets according to packages instructions minus 1 minute to retain crispy-yet tender quality for the salad.
  2. Once cooked, transfer to ice bath for 1-2 minutes, then drain and pat as dry as possible. I used a colander to make this step easier.
  3. In a large bowl, whisk together olive oil, red wine vinegar, lemon juice and zest, shallot, salt and pepper. Adjust seasonings to taste.
  4. Add broccoli and toss thoroughly to combine. Serve room temperature or chill in fridge to serve cold.

Notes

If you don't have a microwavable bag of broccoli, steam broccoli for 3-5 minutes on the stovetop. You can also blanch the broccoli by submerging the florets in a pot of boiling water for 1-2 minutes.
If you want to make the salad a vegan main dish, just toss in a drained, rinsed can of chickpeas  (or the beans of your choice). Easy & delicious!
Optional mix-in ideas (to name a few):
  • steamed snow peas,
  • roasted sunflower seeds for crunch,
  • sliced almonds,
  • shredded parmesan cheese,
  • or substitute lime instead of lemon juice and zest.