Broccoflower Salad

Author: SallyK / Date: 2016-08-29 @ 11:29 pm / Print Me! /
Tags: Kale / Peppers / Carrots / Broccoflower /

Broccoflower Salad

Broccoflower is a mild-tasting vegetable that makes a refreshing summer salad. I love a touch of mint on this broccoflower salad. It can be made ahead of time and will keep well for a day or two!

Serve 4-6.


  • 1 small head broccoflower, cut in small florets
  • 1 medium carrot, peeled and finely sliced
  • 2 c chopped kale
  • 1 medium red or orange bell pepper, seeded, chopped
  • 1-2 celery ribs, sliced
  • 2 Tbsp mint or parsley leaves


  • 1 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1 garlic cloves
  • 1/2 tsp dry oregano leaves
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp sea salt
  • 1/2 tsp Dijon mustard
  • 3/4 tsp sugar
  • 1/4 c extra virgin olive oil


  1. Prepare a bowl of icy water.
  2. In a medium pot of boiling water on medium heat, place the broccoflower and carrots. Bring back to boil and boil 2 minutes. Drain and place broccoflower and carrots in the icy water for a couple of minutes. Drain and place on a clean towel to dry.
  3. In a large bowl, place the kale, bell pepper, celery and mint. Add the drained broccoflower and carrots and toss together.
  4. Whisk together the dressing ingredients and add 2-3 tablespoons of the dressing to the bowl of vegetables. Toss well. Cover and chill for at least 2 hours for best flavor.
  5. Place chilled salad in a large shallow dish and serve.