Vegetable - Purple Sprouting Broccoli and Asparagus Salad recipes

Author: Eva Munns

Vegetable Vegetarian recipes Spring Chinese new year Easter

Match purple sprouting broccoli with a blue cheese and garlic dressing, then sprinkle with toasted almonds for added crunch Make and share this Purple Sprouting Broccoli and Asparagus Salad recipe from Food.com.

Sprouting Broccoli Salads with Sunflower Seeds & Miso Power Dressing
Purple Sprouting Broccoli and Asparagus Salad
Purple Sprouting Broccoli with Chilli, Lime and Sesame Dressing
Broccoli and blue cheese salad

Sprouting Broccoli Salads with Sunflower Seeds & Miso Power Dressing

Provided by: Purple Carrot
Total time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Number of ingredients: 15

Ingredients:

¾ cup farro
2 garlic cloves, peeled and minced
6 oz broccoli florets, chopped into bite-size pieces
1 lemon, zested and juiced (divided)
⅓ cup hemp seeds
1 tbsp white miso paste
6 oz Brussels sprouts, thinly sliced
¼ cup sunflower seeds
2 mini sweet peppers, trimmed and thinly sliced into rounds
2 oz Castelvetrano olives, halved
3 tbsp olive oil*
Salt and pepper*
*Not included
Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
For full ingredient list, see Nutrition.

Nutrition:

Calories: 700 cal
Fat: 39 g

How to cook:

1 - Cook the farro. 2 - Cook the broccoli. 3 - Make the miso power dressing. 4 - Make the salad. 5 - Serve.

Notes: Kale and purple sprouting broccoli salad with tahini dressing, Kale and purple sprouting broccoli salad with tahini dressing ; Produce. 1 Asparagus. 1 Broccoli. 1 Green beans. 1 Greens, Winter. 1 Kale. 1 Lemon, Juice of

Tags:

sprouting broccoli salads with sunflower seeds purple sprouting broccoli and asparagus salad purple sprouting broccoli with chilli lime and sesame dressing broccoli and blue cheese salad sprouting broccoli and asparagus salad sprouting broccoli with chilli lime and sesame dressing broccoli salads with sunflower seeds

Purple Sprouting Broccoli and Asparagus Salad

Make and share this Purple Sprouting Broccoli and Asparagus Salad recipe from Food.com.
Provided by: MarieRynr
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

Nutrition:

How to cook:

Separate the broccoli into small sprigs and steam until just tender.
Steam the asparagus until just tender.
Combine the broccoli, asparagus and spring onions in a bowl.
For the avocado dressing, purée all the ingredients in a blender or food processor.
Season to taste.
Mix the dressing with the broccoli and asparagus and serve on a bed of baby spinach, with the cherry tomatoes.
Garnish with capers, if using, and fresh dill.

Notes: Purple sprouting broccoli and squash salad with chilli butter, Purple sprouting broccoli and squash salad with chilli butter · 1. Preheat the oven to 200˚C, gas mark 6. · 2. When the squash is almost done, cook the broccoli

Purple Sprouting Broccoli with Chilli, Lime and Sesame Dressing

This is something a little different to ring the changes whilst we have an abundance of sprouting broccoli. I think it goes very well with most oriental dishes or just by itself with some steamed rice.
Provided by: Delia Smith
Total time: 6 minutes
Cook time: 6 minutes
Yields: 4 servings
Cuisine: General
Number of ingredients: 8

Ingredients:

12 oz (350 g) purple sprouting broccoli
salt
1 level teaspoon sesame seeds
1 dessertspoon sesame oil
1 dessertspoon lime juice
1 teaspoon Thai fish sauce
1 dessertspoon Japanese soy sauce
1 small red chilli, deseeded and finely chopped

How to cook:

First prepare the broccoli by cutting it into even-sized pieces – stalks and all.
Then place the saucepan fitted with a fan steamer on the heat then add the broccoli and pour in about an inch of boiling water from the kettle then sprinkle with salt. Put a lid on and time it for about 4 minutes.
Meanwhile, to make the dressing, you need first of all to toast the sesame seeds. To do this use a small, solid frying pan, pre-heat it over a medium heat without oil, then add the sesame seeds and toast them, moving them around in the pan to brown them evenly. As soon as they begin to splutter, pop and turn golden, they're ready, which will take about 1-2 minutes. Then just remove them to a serving bowl and simply stir in all the rest of the ingredients.
When it's cooked, remove the broccoli from the steamer and transfer to a warm serving bowl. Then drizzle over the dressing all over. Toss it around and serve straight away.

Notes: Purple sprouting broccoli with garlic & sesame, 450g purple sprouting broccoli · 2 tbsp groundnut oil or vegetable oil · 2 tbsp toasted sesame oil · 5 garlic cloves , peeled and very finely

Broccoli and blue cheese salad

Match purple sprouting broccoli with a blue cheese and garlic dressing, then sprinkle with toasted almonds for added crunch
Provided by: Amanda James
Total time: 20 minutes
Yields: 6 servings
Number of ingredients: 10

Ingredients:

400g purple sprouting broccoli, trimmed
1 tbsp olive oil, plus extra to serve
½ lemon, juiced
100g blanched almonds, toasted and roughly chopped
1 tbsp olive oil
1 small clove garlic, sliced
100g blue cheese, crumbled
½ lemon, zested and juiced
30g natural yogurt
a small bunch chives, finely chopped

Nutrition:

How to cook:

Bring a large pan of salted water to the boil. Cook the broccoli for 2 minutes until tender, drain well and tip into a bowl with the olive oil and lemon juice. Cool completely.
To make the dressing, fry the garlic with the olive oil in a pan for 2 minutes. Put the rest of the dressing ingredients into a blender along with the fried garlic and oil, and season generously. Whizz until completely smooth, adding 1-2 tbsp of water if it’s a little thick.
To finish, put the broccoli on a serving plate and drizzle generously with the dressing and a splash of olive oil followed by the chopped almonds.

Notes: Garlic-Sesame Purple Sprouting Broccoli, 1 pound purple sprouting broccoli · 2 tablespoons vegetable oil · 2 tablespoons toasted sesame oil · 6 cloves garlic, thinly sliced · salt to taste · 2 teaspoons