Broccoli Brussels Sprouts Salad with Sardines Recipe
Introduction
This Broccoli Brussels Sprouts Salad with Sardines is a fresh, vibrant dish that combines crisp vegetables with savory sardines and tangy Parmesan. It’s a perfect light lunch or side dish packed with flavor and nutrients.
Ingredients
- 1 small head broccoli (cut into small pieces, about 2 cups chopped)
- 10 large brussels sprouts (trimmed and thinly sliced lengthwise, about 3 cups chopped)
- ¼ tsp sea salt (plus more to taste)
- 4.2 oz oil-packed sardines
- ½ cup Parmesan (finely grated and shaved, plus more for serving)
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- ¼ cup Castelvetrano olives (pitted)
Instructions
- Step 1: Cut the broccoli florets into small pieces. Peel the stalk with a vegetable peeler and thinly slice it. You can also use a food processor with a slice attachment to slice both the broccoli and brussels sprouts. Combine the broccoli and brussels sprouts in a large bowl and toss with ½ teaspoon of sea salt. Let them sit for 10 minutes to soften slightly.
- Step 2: In a small bowl, combine the finely grated Parmesan, olive oil, and fresh lemon juice. Season the mixture with salt to taste. Drizzle this dressing over the salad and toss well to coat the vegetables evenly. Top the salad with pieces of sardines, Castelvetrano olives, and shaved Parmesan before serving.
Tips & Variations
- Use Castelvetrano olives for a mild, buttery flavor or substitute with Kalamata olives if preferred.
- For extra crunch, add toasted pine nuts or walnuts on top.
- If you don’t have fresh lemon juice, use a good-quality bottled lemon juice as a substitute.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Because the vegetables soften and the sardines lose texture over time, it’s best enjoyed fresh. If stored, give it a gentle stir and add a squeeze of lemon before serving to refresh flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli or brussels sprouts for this salad?
It’s best to use fresh broccoli and brussels sprouts to maintain the crisp texture that defines this salad. Frozen vegetables tend to become soggy once thawed.
What if I don’t like sardines?
You can substitute sardines with canned tuna or skip the fish altogether for a vegetarian version. Adding extra olives or nuts will help keep the salad flavorful.
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Broccoli Brussels Sprouts Salad with Sardines Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and nutritious Broccoli Brussels Sprouts Salad featuring crunchy broccoli and thinly sliced Brussels sprouts, complemented by the rich flavor of oil-packed sardines, tangy lemon juice, and salty Parmesan cheese. This hearty salad is finished with Castelvetrano olives for a briny touch, making it a perfect light meal or side dish packed with protein and healthy fats.
Ingredients
Salad Vegetables
- 1 small head broccoli (cut into small pieces, about 2 cups chopped)
- 10 large Brussels sprouts (trimmed and thinly sliced lengthwise, about 3 cups chopped)
- ¼ tsp sea salt (plus more to taste)
Toppings & Dressing
- 4.2 oz oil-packed sardines (drained and broken into pieces)
- ½ cup Parmesan cheese (finely grated and shaved, plus more for serving)
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- ¼ cup Castelvetrano olives (pitted)
Instructions
- Prepare the Vegetables: Cut the broccoli florets into small pieces, peel the stalk with a vegetable peeler, and thinly slice the stalk. For efficiency, you may use a food processor fitted with a slicing attachment to slice both the broccoli and Brussels sprouts. Combine the chopped broccoli and sliced Brussels sprouts in a large bowl. Sprinkle with ½ teaspoon of sea salt and toss well. Let the mixture sit for 10 minutes to soften slightly, which helps mellow the raw flavors and tenderizes the vegetables.
- Make the Dressing and Assemble: In a small bowl, whisk together the finely grated Parmesan cheese, olive oil, and fresh lemon juice. Season this dressing with a pinch of salt to taste. Drizzle the dressing over the softened broccoli and Brussels sprouts, tossing gently to coat everything evenly. Top the salad with pieces of sardines, pitted Castelvetrano olives, and shaved Parmesan cheese for added texture and flavor. Serve immediately or chill briefly if preferred.
Notes
- Using a food processor with a slicing blade can save time slicing broccoli stalks and Brussels sprouts thinly and evenly.
- Letting the vegetables sit with salt allows them to soften slightly, improving texture and flavor balance.
- Castelvetrano olives have a mild, buttery flavor; you can substitute with other green olives if preferred.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust lemon juice and salt according to taste for a more vibrant or mild dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Broccoli Salad, Brussels Sprouts Salad, Sardines Salad, Healthy Salad, Mediterranean Salad, No Cook Salad
