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broccoli crunch salad

Broccoli Crunch Salad

Our broccoli crunch salad is an incredible side dish that will likely be gone within minutes of making it… it’s that good!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 2 servings
Calories 394 kcal

Ingredients
  

  • 2 crowns fresh broccoli
  • ⅓ cup raw, blanched (skinless) hazelnuts
  • 2 dates sliced thinly (we used medjool)
  • 1 lemon
  • 3 tbsp avocado oil
  • Salt to taste

Instructions
 

  • Preheat oven to 425 F°.
  • Chop your broccoli into bite-sized florets and rinse well.
    chop broccoli florets
  • Once your broccoli has dried, place on a baking sheet and coat with avocado oil (or another oil with a high smoke point since this cooks at a high temp).
    coat broccoli with avocado oil and bake
  • While your broccoli cooks, toast your hazelnuts on a low to medium flame in a pan until brown and fragrant.
    toast hazelnuts
  • Chop dates thinly.
    chop dates thinly
  • Chop hazelnuts once cooled.
  • Take broccoli out after 15 minutes or until lightly charred.
  • Let broccoli cool for 5-10 minutes.
    let broccoli cool
  • Add all ingredients to a bowl and squeeze the juice of one whole lemon over the top.
    add all ingredients together
  • Mix thoroughly.
    mix thoroughly
  • Optional: top with flaky salt.

Nutrition

Serving: 1 servingCalories: 394kcalCarbohydrates: 26gProtein: 4gFat: 33gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gSodium: 2mgPotassium: 381mgFiber: 5gSugar: 18gVitamin A: 58IUVitamin C: 31mgCalcium: 53mgIron: 1mg
Keyword broccoli, dates, hazelnuts
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