Broccoli and Pea Salad

5 from 2 votes

This fresh, flavorful broccoli and pea salad is quick to make and the perfect side for potlucks, holidays, or barbecues.

Prep Time30

Cook Time6

Total Time36

Course: Salads

Cuisine: Italian

Servings: servings

Calories: 191kcal

Author: Adina

Blanch the broccoli and the peas: Bring a large pan of salted water to a boil. Meanwhile, clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into florets. Once the water is boiling, add the broccoli stem and cook for 2 minutes. Then, add the florets and cook for another minute before adding the snow peas. Blanch for 2 more minutes, then drain and cool the vegetables under cold water.
1 head of broccoli + 5.5 oz sugar snap peas
Drain well, pat dry with paper towels, and transfer to a large bowl. Be sure to pat the blanched veggies dry, especially the broccoli, to avoid a watery salad.
Chop vegetables: Deseed and finely chop the tomatoes. Slice the green onions thinly. Add them to the bowl along with the chopped parsley and mix gently.
2 medium tomatoes + 6 thin green onions + 1 small bunch of parsley

Make the dressing: Mix the lemon juice and olive oil with mustard, sugar, salt, and pepper and pour over the salad. Adjust the taste to your liking with more salt, pepper, and lemon juice.
2 tablespoons lemon juice + 4 tablespoons extra virgin olive oil + 1 teaspoon Dijon mustard + ¼-½ teaspoon granulated sugar + ½-¾ teaspoon fine sea salt + ¼ teaspoon of ground black pepper pepper
Top the salad with the roasted sunflower seeds just before serving.
2 tablespoons roasted sunflower seeds

Peas: You can also use regular peas for the salad. Just blanch them as well. The salad will have a slightly different taste, but it will still be delicious.
Replace lemon juice with white balsamic vinegar or apple cider vinegar if you like.
Olive oil: Taste it before adding to the dressing; it should have a mild flavor, not too bitter. If it's too bitter, mix it with a neutral vegetable oil.