May 18 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Broccoli salad with fresh dill
Broccoli in all of its glory... Let the natural deliciousness of our favorite green super veggie shine through in this ultra-simple side dish. If you haven't yet mixed broccoli with fresh dill, prepare for taste bud nirvana!
USMetric
servingservings
Ingredients
- 1 lb 450 g broccoli
- 1 cup 240 ml mayonnaise or vegan mayonnaise
- ¾ cup (¼ oz.) 180 ml (7 g) fresh dill
- salt and ground black pepper to taste
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Making low carb simple
Instructions
- Cut the broccoli into small florets and the stalks into even smaller pieces. Add floret pieces and stalks to boiling salted water and let boil for 4–5 minutes. The broccoli should be bright green and fork tender but still crisp.
- Drain the broccoli and add the other ingredients and stir. Add pepper and taste. Adjust with more salt, if needed.
Tip!
Want variety? Swap out the broccoli for cauliflower or halved Brussels sprouts instead! Want convenience? Try this with frozen veggies—the texture is a little different but they still have all the nutrients! This broccoli salad is a perfect match with these chicken wings.
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The full nutrition information is in the Nutrition+ tab underneath the list of ingredients.