Healthy broccoli pea salad with snow peas, radishes, and green onions – this is spring on a plate.
Healthy Broccoli Salad with Snow Peas
Not only is this broccoli pea salad super delicious, healthy and refreshing, it is also very easy and quick to make and makes a perfect potluck salad for any kind of holiday gathering or barbecue party.
I cannot even recall how many times I’ve brought this green broccoli salad to a party… And the bowl was always empty when the party was over.
This salad looks so good, the colors are so vivid and happy that you can’t wait to start eating it and it tastes so good that you can’t stop eating it. But, for a change, it is not so bad if you can’t stop eating a whole plate full of it, there are only vegetables and a little bit of olive oil in it.
How to make broccoli pea salad?
Blanching broccoli and snow peas
- I love broccoli, but I have two issues with it.
- First of all, I cannot eat if it is cooked to death, meaning so soft that you could puree it with a fork and I don’t really enjoy the raw florets.
- I love the raw broccoli stem, but I find that the raw florets just remain stuck in your throat.
- But there is an easy to avoid that and still have fresh and crisp florets in your salad. Just blanch the broccoli for a few minutes, then refresh it under very cold water.
- This way, the broccoli will remain fresh and crisp and its beautiful green color will be enhanced.
- You will also have to blanch the snow peas or sugar snap peas for this green salad and refresh them under cold water.
- I prefer the broccoli salad when it is still freshly made, so I usually only make it 2 or 3 hours in advance.
- However, leftovers kept in the refrigerator are still great the next day.
- You can blanch the broccoli and the snow peas earlier and keep them in the refrigerator.
- Only add the chopped tomatoes and dressing shortly before serving.
- You can enjoy this as it is with just a slice or two of crusty bread or you can have it alongside some grilled chicken breast or fish.
- If you wish you could add 1 or 2 very finely chopped hard-boiled eggs and some fresh Parmesan or Pecorino on top.
More potluck salads?
German Cabbage Salad or Coleslaw – German coleslaw with crème fraiche and lots of chives, this is a typical recipe for a German cabbage salad.
Salad Torte or Lettuce Cake – A layered salad cake or salad torte with lettuce, vegetables, ham and cheese and topped with a creamy yogurt dressing.
Salad Russe – Russian Salad Recipe – A very popular Eastern European potato salad, also known as Olivier Salad.
Mexican Bean Salad with Corn – A spicy Mexican bean salad or salsa with black beans, corn, chickpeas and lots of herbs, a perfect side dish for any summer barbecue.
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Broccoli Pea Salad
- 1 head broccoli about 1 lb/ 450 g
- 5.5 oz sugar snap peas
- 2 medium tomatoes
- 1 handful radishes
- 6 scallions, thin
- 1 handful parsley
- 1/2 lemon, the juice
- 4 tablespoons olive oil
- 1/4 teaspoon fine sea salt or Kosher, more to taste
- 1 pinch of white pepper
- Bring a big pan of salted water to a boil. In the meantime, clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into bite-sized florets. When the water is boiling, add the broccoli stem to the pot. After 2 minutes, add the florets, and after another minute, add the snow peas. Blanch for another 2 minutes, drain and refresh the vegetables under cold water. Let drain very well, pat dry with paper towels, and place in a big bowl.
- Deseed and finely chop the tomatoes. Chop the radishes very finely as well and cut the scallions into very thin slices. Add to the bowl together with chopped parsley and mix gently.
- Mix the lemon juice and olive oil with salt and white pepper to taste and pour over the salad. Adjust the taste to your liking with more salt, pepper, and lemon juice.
- If you wish, you can add some finely chopped hard-boiled eggs or/and some Parmesan or Pecorino on top.