Happy 4th of July friends! Today I am bringing you a cool, creamy and healthy salad to help you celebrate the holiday. If you don’t already have a go-to simple salad recipe to bring to cookouts and gatherings, I highly recommend that you try this broccoli salad with creamy lemon caper dressing. It is easy to put together with relatively few ingredients. The creamy dressing is super indulgent, while the salad ingredients are healthy and wholesome!
I first came across a lemon caper dressing at a restaurant where it was served over a fish sandwich. I loved the dressing so much that I recreated it and started putting it on everything! It goes well on basic lettuce salads, pasta salads, as a dipping sauce for veggies, and on this broccoli salad. If you dig creamy, tangy and salty, you will want to put this dressing on everything too!
Variations to the Broccoli Salad with Creamy Lemon Caper Dressing recipe:
- Swap out out the broccoli for other seasonal ingredients, such as shaved Brussels sprouts, or shredded cabbage.
- White beans are softer than chickpeas, but would also pair well with the dressing.
- Try adding 4-5 cups cooked pasta to this salad, and increasing the amount of dressing.
- ½ cup mayo
- Juice of 1 lemon (about ¼ cup)
- 2 TBS capers, minced
- 2 tsp Worcestershire sauce, or soy sauce/tamari for vegetarians
- Salt and pepper to taste (about ¼ tsp each)
- 2 large heads broccoli, cut into stems and florets (about 6 cups)
- 3 cups cooked chickpeas, or 2 cans rinsed and drained
- 1 large or 2 small carrots, diced
- ¼ cup sunflower seeds (roasted and salted)
- Combine all ingredients for the lemon caper dressing. Mix until smooth. Set aside.
- Steam broccoli in the microwave for about 1 minute, or until just turning bright green. This will leave some texture to the broccoli, but remove the raw flavor.
- Drain broccoli and pat with paper towels to remove any moisture. Any additional moisture will make the sauce thin out.
- Toss broccoli with chickpeas and carrots. Pour dressing over top and mix to combine. Garnish with sunflower seeds.
This recipe was inspired by Momo’s restaurant, and shared at Meatless Monday, Made by You Monday, Melt in your Mouth Monday, CookBlogShare, Tasty Tuesday, and Tickle My Tastebuds.