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Fresh Broccoli Salad

December 15, 2016
Leigh Erin Connealy, M.D.

Serves 4

Total Time:

I eat a lot of broccoli because it’s part of the cancer-fighting cruciferous family. Broccoli, specifically, has a large amount of sulforaphane, which helps your body detox cancer-causing chemicals. But I like to make sure I frequently vary the way I eat broccoli. Eating it raw means getting a whole different texture and avoiding some of the bitter, sulfurous flavor that’s released when you cooked it. And raw broccoli has way more vitamin C! This recipe is one of my favorite raw broccoli preparations.

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  • 1 pound broccoli
  • 1 tablespoon white wine vinegar
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • Black pepper to taste
  • ¼ cup olive oil
  • 6 ounces cherry or grape tomatoes
  • 3 ounces nuts, coarsely chopped
  • 2 tablespoons chiffonade fresh basil leaves


  1. Trim and thinly slice broccoli on a mandolin or hand slicer. (If you don’t have a mandolin, you can use a julienne peeler or a spiralizer to make julienne cuts. If you don’t have that either, cut the broccoli into quarter-inch cubes.)
  2. In a bowl large enough for the final salad, combine the vinegar, lemon zest, lemon juice, mustard, salt, and pepper. Stirring vigorously, slowly add the olive oil. You are creating a vinaigrette, so you want to create a uniform, somewhat thick color.
  3. Toss the broccoli in the vinaigrette, then refrigerate for one hour.
  4. While you’re waiting, halve your tomatoes and toast your nuts.
  5. Add the tomatoes, nuts, and basil to the broccoli, toss again, and let sit 15 minutes at room temperature before serving.


Fresh Broccoli Salad

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