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Lemony Broccoli Salad

Prep Time 10 mins
Total Time 10 mins
Servings 6


  • 1 large head broccoli cut into 1-inch florets, stems peeled and sliced 1/2-inch thick
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1 small shallot minced
  • Kosher salt
  • freshly ground black pepper


  • Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
  • In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.
Keyword Broccoli, Lemon, Shallots