Broccoli Salad with Sunflower Seeds

Recipe from Lily Moore
Broccoli Salad with Sunflower Seeds
Cooking time: 20 min
Servings 2
This delicious combination of tomato, broccoli and lettuce leaves with light homemade dressing is the perfect lunch or a great side dish to accompany the fried chicken or any grilled meat.


  • Broccoli
    1 piece
  • Red pepper
    1 piece
  • Fresh tomato
    0,5 piece
  • Onion
    0,5 piece
  • Lettuce leaves
    2,1 oz
  • Sunflower seeds
    1 oz
  • Salt
    to taste
  • Extra virgin olive oil
    3 tbsp
  • Light balsamic vinegar
    3 tbsp
  • Mustard
    1 tsp
  • Honey
    1 tsp
  • Pepper
    to taste

Nutrition facts per serving

  • Calories

    120 kcal

  • Protein

    6.50 g

  • Fat

    8.20 g

  • Carbohydrates

    7.96 g


  • Wash the broccoli, divide into florets and blanch in boiling salted water for about 3 minutes. Then drain the liquids. Cut the red pepper in half, remove the seeds and cut into pieces. Peel and finely chop the onion. Fry the sunflower seeds in a pan without oil.

  • For the dressing, mix olive oil, balsamic vinegar, mustard and honey, season with salt and pepper. Cut the lettuce leaves as you wish. Then cut the tomato into slices or wedges.

  • Put the broccoli florets, chopped red pepper, tomato, onion, lettuce leaves and roasted seeds in a bowl. Add the dressing, mix well and serve with slices of ciabatta bread.


  • If you're not tolerating the raw vegetables, you can saute the onion and pepper in a little canola oil for a few minutes and then add them to your salad.

Bon Appetit!

Similar recipes


Step by step recipes

1227 recipes