Broccoli Salad with Arugula

Recipe from Lily Moore
Broccoli Salad with Arugula
Cooking time: 30 min
Servings 4
This broccoli salad recipe with arugula is packed with delicious textures and flavors. It's a simple & perfect side dish, so you can serve it with almost anything!


  • Almond slivers
    2 tbsp
  • Broccoli
    14,1 oz
  • Pepper
    to taste
  • Salt
    to taste
  • Arugula
    1 bunch
  • Tomato
    4 pieces
  • Green onions
    1 bunch
  • White wine vinegar
    2 tbsp
  • Sugar
    1 pinch
  • Olive oil
    2 tbsp
  • Nut butter
    2 tbsp

Nutrition facts per serving

  • Calories

    204 kcal

  • Protein

    7 g

  • Fat

    15 g

  • Carbohydrates

    11 g


  • Fry the almond slivers in a frying pan.

  • Wash and divide the broccoli into the florets. Boil the broccoli in salted water for 2 minutes until al dente, then drain the water and rinse with cold water. 

  • Wash the arugula, dry and cut as desired. Wash and cut the tomatoes. Divide the broccoli, arugula and tomatoes into the bowls. Sprinkle with almond flakes.

  • Wash and finely cut the green onion. Mix vinegar with salt, pepper, sugar, olive oil and nut butter. Stir in the green onions. Pour the dressing over the salad.


  • Dry the vegetables and greens well before adding them to the salad.

Bon Appetit!

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