If anything reminds me of being a kid, this is one of them.
I have so many memories of food at a young age and this pasta salad invokes some of the earliest ones.
My Nana used to make this cold brocolli salad with black olives and a ridiculous amount of lemon – and it was just perfect. Being a kid maybe you don’t think of eating broccoli and olives like that but something about the way she prepared it was irresistible.
I love broccoli. I think roasting the broccoli gives it more character in a salad like this as opposed to steaming it.
The flowers get the tiniest bit of crunch and the stalks are soft but still crisp.
I added a few things, sure, but the basic lemon/broccoli/something salty elements are still there. Thanks Nana.
I’m hesitant to put a “serves two” on this recipe because I ate this all on my own but…it probably serves two. 🙂
- 3 broccoli crowns chopped into small florets
- 2 c uncooked pasta
- 1 c fresh greens – lettuce or kale – sliced thinly, a chiffonade would be optimal
- 1 ripe avocado
- Juice from one lemon – about 1/3 c
- 1 t whole grain mustard
- 1/2 t mustard seeds
- 2 T Olive oil
- 1 large clove of garlic, minced or grated finely
- Fresh cracked pepper (to your liking)
- 1/4 t fine grain salt
Heat your oven to 375 degrees F.
Lay out your broccoli florets on a baking tray rubbed down with a little oil to prevent sticking.
Roast for 15-18 minutes, or until you start to see some of the flowers just slightly brown and crisp up.
While the broc is roasting, cook your pasta accordingly.
Prepare your dressing.
Whisk together the lemon juice, mustard and mustard seeds, olive oil, grated garlic, salt and pepper.
Pour this dressing over your cooked pasta and toss well to coat.
Add your avocado chunks, roasted broccoli and kale (or other greens) to your pasta bowl and mix.
Serve while warm, or refrigerate and serve cold. Delicious either way.