/Broccoli, Cucumber and Red Onion Salad

Broccoli, Cucumber and Red Onion Salad

From time to time you need an emergency side dish and have to make do with whatever you have in the cupboard / fridge / garden / local corner shop… When I was cooking my Lightly Spiced Lamb Kebabs I realised that I’d not properly thought through what they’d go with but couldn’t leave the kitchen to pop to the shop at the end of the road.

I couldn’t just serve flatbreads and a bit of a dip and needed to create something sharpish! A side of rice seemed a bit odd, some steamed vegetables equally so. What was I to do? Surely there was something in the house that would go with the lamb skewers? 

Cue this recipe for a Broccoli, Cucumber and Red Onion Salad which was pretty much made with the remaining contents of the crisper drawer in my fridge, brought together with a quick mayonnaise-based dressing. It may not win any awards but I have to say I thought it was pretty damn tasty and it’s definitely something I’d make again – on purpose next time!

Broccoli, Cucumber and Red Onion Salad

A lovely mixture of flavours and textures, this crisp and light salad is brought together with a garlic-lemon dressing. This would be great as a barbecue side dish, but can also be served alongside any grilled meats so don't let the Great British Summer put you off!

Course Side Dish
Cuisine Side Dishes, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 329 kcal
Author scottsilverthorn

Ingredients

for the Dressing

  • 1 Lemon juiced
  • 1 clove Garlic peeled and crushed
  • 6-8 Mint Leaves shredded
  • 1 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Sugar
  • 75 g Good Quality Mayonnaise

for the Salad

  • 100 g Broccoli broken into small florets
  • ½ medium Red Onion peeled and finely chopped
  • ½ medium Cucumber cut into 1cm chunks
  • 8-10 Sun-dried Tomatoes roughly chopped

Instructions

  1. Start by making the dressing. Mix together the garlic, lemon juice, mint leaves and seasonings, before slowing stirring in the mayonnaise to give a smooth consistency.

  2. Put the chopped vegetables into a large bowl - mix well before pouring over the dressing ensuring that everything is well coated. 

  3. This can be served straight away but does benefit from having a bit of time for the flavours to develop, I'd suggest leaving it in the refrigerator for an hour or so, bringing it back out about 10 minutes before serving.

Recipe Notes