Happy 4th of July friends! Â Today I am bringing you a cool, creamy and healthy salad to help you celebrate the holiday. Â 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. Â It is easy to put together with relatively few ingredients. Â 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. Â I loved the dressing so much that I recreated it and started putting it on everything! Â It goes well on basic lettuce salads, pasta salads, as a dipping sauce for veggies, and on this broccoli salad. Â 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.
Broccoli Salad with Creamy Lemon Caper Dressing
My broccoli salad with creamy lemon caper dressing is easy to throw together, and requires very few ingredients. Try it for a light lunch, or at a potluck!
- Prep Time: 14 mins
- Cook Time: 1 min
- Total Time: 15 mins
- Yield: 8 sides or 4 mains
- Category: Entree or Side
- Cuisine: American
Ingredients
Lemon Caper Dressing
- 1/2 cup mayo
- Juice of 1 lemon (about 1/4 cup)
- 2 TBS capers, minced
- 2 tsp Worcestershire sauce, or soy sauce/tamari for vegetarians
- Salt and pepper to taste (about 1/4 tsp each)
Salad
- 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
- 1/4 cup sunflower seeds (roasted and salted)
Instructions
- 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.
I just made this, having heard of chick peas as beneficial for Parkinson’s. Delicious! I love the dressing, too, and will be putting it with other combinations in the future. Thanks, Alison!
The dressing is one of my favorites! I love that you are using the healing power of food as well. Thanks Ellen!
This looks gorgeous. I’m loving eating fresh, crunchy salads now that summer is here at last. Yum!
Thank you Helen! Fresh, crunchy summer salads are my favorite too!
Oh I so totally agree about the importance of having a go to salad for gatherings – I have a few on standby! But I love how different your salad is…that would definitely be the one I’d aim for first…such fab flavours! Thanks for linking up to #CookBlogShare 🙂 Eb x
Thank you for hosting! My whole family loves this salad, so I definitely love taking it to our gatherings. It’s always a hit!
Delicious. Cool and refreshing
I hope you enjoy the recipe Balvinder!
This would be so perfect for bringing to summer parties! I always love pairing creamy sauces/dressings with broccoli because it soaks up so much flavor.
xxMeah
I couldn’t agree more, broccoli is perfect for soaking up delicious sauces! And this is a great dish for summer parties. Thanks for stopping by Meah!
I am all about broccoli and chick peas in my salads! Thanks for joining us for meatless Monday
I agree, they are a great combination. Thanks Deborah!