Broccolini Summer Salad
Broccolini Summer Salad
It’s fun to try new vegetables when they emerge on the produce stands, especially ones that look very familiar. Broccolini, also referred to as “baby broccoli” or “broccolette” is actually a hybrid of broccoli and a Chinese vegetable called kailan, a leafy green that tastes like broccoli and resembles kale. Rich in vitamins A and C as well as potassium and calcium, the long-stemmed broccolini is slightly more sweet than broccoli. I’m using it today in a traditional broccoli salad with bacon, sunflower seeds and craisins but with a much lighter dressing than the usual globs of mayonnaise. The inspired salad recipe comes from a Cooking Light recipe here. Serve it with your next summer barbecue meal as a nutritious and delicious side dish.
- Broccolini Summer Salad
- 4 cups broccolini, stems and florets, chopped (about 1 1/2 pounds)
- 1 1/2 cups seedless red grapes, halved
- 1 cup chopped celery
- 1/4 cup craisins
- 1/4 cup salted sunflower seed kernels
- 4 slices center-cut bacon, cooked, drained and crumbled
- 1/3 cup olive oil mayonnaise
- 1/4 cup plain Greek yogurt
- 2 Tbsp agave nectar
- 1 Tbsp white vinegar
- Blanch broccolini by steaming or microwaving broccolini until just slightly crisp-tender then immediately plunging into ice-cold water. Drain thoroughly.
- Combine blanched broccolini, grapes, celery, craisins, sunflower seeds and bacon in a medium bowl. Toss to combine.
- For the Dressing: Combine mayonnaise, yogurt, agave nectar and vinegar in a small container with a lid. Cover and shake until well blended.
- Pour dressing over broccolini mixture. Toss to combine.
- Chill for at least an hour.