This recipe is quick, healthy, and full of vibrant textures. The riced broccoli gives a crisp, refreshing base, while the salmon adds rich flavor and protein. It’s low in carbs, customizable, and perfect if you’re looking for a clean, satisfying meal that doesn’t feel heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) broccoli florets, riced cooked salmon, flaked olive oil lemon juice Dijon mustard garlic, minced red onion, finely chopped cucumber, diced fresh dill or parsley, chopped salt black pepper
Directions
Start by preparing the broccoli: pulse the florets in a food processor until they resemble rice-sized pieces. Transfer the riced broccoli to a large mixing bowl. Add the flaked cooked salmon to the bowl. Mix in the chopped red onion, cucumber, and fresh herbs. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic. Pour the dressing over the salad and toss gently to combine. Season with salt and black pepper to taste. Let the salad sit for about 10 minutes before serving to allow the flavors to blend.
Servings and timing
This recipe serves about 2 to 3 people. Preparation time is around 15 minutes, with no additional cooking time if the salmon is pre-cooked.
Variations
Add avocado for extra creaminess. Include cherry tomatoes for a pop of sweetness. Swap salmon with tuna or grilled chicken. Add nuts or seeds like sunflower seeds or almonds for crunch. Use a yogurt-based dressing for a creamier texture.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed cold and does not require reheating. If making ahead, consider adding the dressing just before serving for maximum freshness.
FAQs
Can I use raw salmon?
No, the salmon should be fully cooked before adding to the salad.
Can I make this without a food processor?
Yes, you can finely chop the broccoli with a knife.
Is this recipe keto-friendly?
Yes, it is low in carbs and suitable for a keto-style diet.
Can I use frozen broccoli?
Fresh broccoli is best, but thawed and well-drained frozen broccoli can work.
What herbs work best?
Dill and parsley are great, but cilantro or chives can also be used.
Can I add cheese?
Yes, feta or goat cheese pairs nicely with the flavors.
How do I keep the broccoli from being too crunchy?
Letting it sit in the dressing helps soften it slightly.
Can I prepare this in advance?
Yes, but for best texture, add dressing just before serving.
What type of salmon works best?
Grilled, baked, or poached salmon all work well.
Can I add grains?
Yes, quinoa or couscous can be added for a more filling version.
Conclusion
Riced broccoli salad with salmon is a fresh and flavorful dish that’s both healthy and satisfying. With its crisp texture, bright dressing, and rich salmon, it’s a perfect go-to for a quick meal or a nutritious addition to your weekly menu.
This Riced Broccoli Salad With Salmon is a fresh, low-carb, and protein-packed meal perfect for healthy lunches or light dinners. Made with finely chopped broccoli, flaky salmon, and a zesty homemade dressing, this nutritious salad is both satisfying and easy to prepare.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:2–3 servings
Category:Salad
Method:No-Cook
Cuisine:Mediterranean-Inspired
Diet:Vegan
Ingredients
Broccoli florets, riced
Cooked salmon, flaked
Olive oil
Lemon juice
Dijon mustard
Garlic, minced
Red onion, finely chopped
Cucumber, diced
Fresh dill or parsley, chopped
Salt
Black pepper
Instructions
Pulse broccoli florets in a food processor until they resemble rice-sized pieces.
Transfer the riced broccoli to a large mixing bowl.
Add the flaked cooked salmon to the bowl.
Mix in red onion, cucumber, and fresh herbs.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic.
Pour the dressing over the salad and toss gently to combine.
Season with salt and black pepper to taste.
Let the salad sit for about 10 minutes before serving to allow flavors to blend.
Notes
Use fresh broccoli for the best texture and flavor.Letting the salad rest helps slightly soften the broccoli.Add dressing just before serving if making ahead.You can substitute salmon with tuna or grilled chicken.
