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Easy Broccoli Cauliflower Salad photo

Broccoli Cauliflower Salad

This Broccoli Cauliflower Salad is a vibrant crunch of fresh veggies and zesty dressing, perfect for any occasion!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 head broccoli (about 1.13 ounces)
  • 1 head cauliflower (about 1.13 ounces)
  • 2 tablespoons capers
  • 2 tablespoons lemon juice (about 1/2 lemon, or more to taste)
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic (crushed)
  • 1 small shallot (minced)
  • 1/4 teaspoon kosher salt
  • Black pepper (to taste)

Equipment

  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Measuring spoons
  • Citrus juicer

Method
 

Instructions
  1. Start by washing the broccoli and cauliflower thoroughly under cold water. Cut the broccoli into bite-sized florets and slice the cauliflower into similar-sized pieces.
  2. In a mixing bowl, combine the juice of half a lemon, 3 tablespoons of extra virgin olive oil, 1 crushed garlic clove, and 1 minced shallot. Add 1/4 teaspoon of kosher salt and pepper to taste. Whisk until all ingredients are well combined.
  3. In a large mixing bowl, add the chopped broccoli and cauliflower. Pour the prepared dressing over the vegetables and toss gently to ensure everything is evenly coated.
  4. Sprinkle in the 2 tablespoons of capers and give the salad another gentle toss.
  5. Before serving, taste your salad. Adjust the acidity with an extra squeeze of lemon juice, and add more salt and pepper if needed.
  6. Transfer the salad to a serving dish and enjoy immediately, or let it chill in the refrigerator for 30 minutes.

Notes

  • Chill the salad for 30 minutes before serving to enhance flavors.
  • Store leftovers in an airtight container for up to 3 days.
  • Add nuts or seeds for extra crunch.