Raw Broccoli Salad


For the salad:

  • 2 heads of broccoli – roughly chopped
  • 1 red onion – diced
  • 1 capsicum – diced
  • 1 red chilli – finely diced
  • Handful of almond slivers (or bashed up almonds)
  • 1 handful flat leaf parsley – roughly chopped
  • Handful of crumbled feta

For the dressing:

  • Olive oil
  • 1 tbsp dijon mustard
  • 4 cloves garlic – peeled (and minced if you don’t have a food processor)
  • Splash of apple cider vinegar
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Mix up all the salad ingredients in a bowl
  2. With dressings you want one third acid (the vinegar and lemon juice) to two thirds fat (olive oil) so add the lemon juice and vinegar into a bowl and then pour the olive oil in and eyeball it (or measure it in a measuring cup if you don’t live life on the edge) until you have two times more oil than acid
  3. Throw in the garlic, mustard and salt and pepper to taste
  4. Blast it up in a food processor (or whisk) until it is combined then dip in a bit of broccoli and check the taste. If it is too acidic add more oil, if it is doesn’t have a bit of a kick then add more vinegar
  5. Mix the dressing through the salad, being careful to just add enough that everything is very lightly coated. Avoid drowning the whole thing in dressing
  6. Take photos and tag @vaguelyvegetarian on Instagram
  7. Bask in social media glory

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