Broccoli Salad with Peas and Cucumber

Recipe from Lily Moore
Broccoli Salad with Peas and Cucumber
Cooking time: 25 min
Servings 4
A healthy, nutritious and delicious broccoli salad recipe. This marinated salad combines a variety of vegetables with a honey and vinegar dressing.


  • Cucumber
    1 piece
  • Broccoli
    10,6 oz
  • Frozen peas
    1 handful
  • Onion
    1 piece
  • Basil
    0,5 bunch
  • Green onion
    1 bunch
  • Balsamic bianco
    4 tbsp
  • Canola oil
    4 tbsp
  • Broth
    2 tbsp
  • Salt
    to taste
  • Mustard
    1 tsp
  • Soy sauce
    1 tsp
  • Pepper
    to taste
  • Curry powder
    1 tsp
  • Pressed garlic
    1 clove
  • Honey
    1 tsp
  • Sesame seeds
    1 tbsp

Nutrition facts per serving

  • Calories

    160 kcal

  • Protein

    4.23 g

  • Fat

    10.14 g

  • Carbohydrates

    15.17 g


  • Blanch the peas in boiling water for a couple of minutes, then rinse with cold water. Divide the broccoli into small florets and blanch them in boiling water for 1-2 minutes, then rinse with cold water. 

  • Peel the cucumber, cut in half lengthwise and then cut into slices. Peel the onion and cut into thin half rings. Cut the basil into strips. Put everything in a bowl and mix.

  • For the dressing, mix well the balsamic bianco, canola oil, broth, mustard, soy sauce, garlic, curry powder, honey, salt and pepper, then add the sesame seeds and pour this dressing over the vegetables, then stir and let it infuse. Mix well again before serving.


  • This salad goes well with fish and grilled meat.

Bon Appetit!

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