5 from 13 votes
A bowl of fresh, healthy and tasty broccoli salad with peas, potatoes and herb dressing. Vegan, dairy free, gluten free.
Broccoli Salad with Potatoes, Peas and Herbs
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
 

This vibrant healthy broccoli salad is quick, easy and packed with flavour. It's also vegan, gluten free and dairy free. Perfect for a summer dinner or barbecue side dish. 

Course: Salad
Cuisine: International
Servings: 4
Calories: 134 kcal
Author: Kate Hackworthy
Ingredients
  • 350 g (3 cups) new potatoes
  • 250 g (2 bunches) Tenderstem broccoli (broccolini)
  • 50 g (1/2 cup) raw snap peas
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 3 handfuls spinach leaves
  • 3 tbsp sprouted lentils (optional)
Instructions
  1. Part boil the potatoes for 7 mins or until just tender (halve any larger new potatoes first). Drain well, rinse under cold water to cool enough to handle then thread onto skewers.

  2. Heat a griddle pan or barbecue. Mix the oil, garlic and herbs in a small bowl, then brush it all over the potatoes. 
    Grill for a few minutes until lightly charred. 

  3. Meanwhile, bring a medium pan of water to the boil, add the Tenderstem/broccolini and cook for 1 minute. Drain, rinse under cold water to stop them cooking further.

  4. In a large serving bowl, add the spinach, then top with the broccolini, grilled potatoes (and any remaining herby sauce), snap peas and sprouted lentils (if using). 

Nutrition Facts
Broccoli Salad with Potatoes, Peas and Herbs
Amount Per Serving
Calories 134 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 41mg 2%
Potassium 518mg 15%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 67%
Vitamin C 107.2%
Calcium 8.2%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.