Zesty Broccoli Salad with White Beans
This Zesty Broccoli Salad with White Beans is perfect when you just can’t decide what to eat. As someone who works from home most of the week I often leave my lunch up to chance and often that can lead to indecision. This recipe was born out of what I had on hand, what I could make with only 20 minutes before my next meeting and a desire to work on eating more plant based meals.
The Journey to Eat More Vegetables
In the last year I have started to focus on having a plant forward mindset when it comes to how I think about what I am eating. There are a few reasons for this, I was trying to get in my best shape for our wedding and I had seen some of my loved ones suffer from medical issues which I know are preventable in many cases. Recently I also started to read ‘How Not to Die’ by Michael Greger, MD thanks to my brother which has reinforced my desire to try to eat plant forward!
In my plant forward journey I am by no means perfect, I have tried the restriction before, or the perfection at all cost and it just doesn’t work. The idea that I can create small habits and find unique ways every so often to add vegetables instead has made it a bit of a game and exercise in creativity. It is inspiring me to bring more recipes to my blog that are plant forward, especially since our trip to Greece and my newly planted vegetables garden. Stay tuned for what’s to come!
Inspiration Behind the Broccoli Salad
As I mentioned above the inspiration for this Broccoli Salad recipe was really driven by what I had in my fridge and my kitchen. Fortunately I had a pretty good selection but I’ll admit it was mainly ingredients I hadn’t used together before. It was a pretty warm day with temperatures around 90 so I was craving a cold and crunchy salad. I didn’t have any lettuce so I turned to my other vegetables and decided to get to chopping. After I chopped my vegetables I knew I needed to add some form of protein, since I’ve been trying to use beans in more dishes I grabbed a can of great northern beans to toss in. To enhance the flavor but not overpower the beautiful vegetables in the dish I opted for a drizzle of olive oil, salt, pepper, oregano and some lime juice to brighten it up!
A Nutrient Packed Dish
Ever been curious about the health benefits a dish can bring you but don’t want to do your own research? Well lucky for you I think about those things when I decide what to eat. I have always had a curiosity for nutrition, fitness and how our body works. While I am not actively coaching, I am a certified personal trainer and have a specialization in functional nutrition. Below you’ll find a quick highlight list of what you can expect should you follow the exact ingredients I use in this Broccoli Salad with White Beans.
- Broccoli: Rich in vitamins C and K, fiber, and antioxidants.
- Zucchini: High in fiber, and rich in A, C and K.
- Cucumber: Contains antioxidants and is 95% water helping with hydration.
- Cherry Tomato: Rich in antioxidants that fight inflammation.
- White Beans: Excellent source of plant-based protein, fiber, and essential minerals.
- Olive Oil and Lime Juice Dressing: Benefits of healthy fats from olive oil and vitamin C from lime juice.
How will you craft your Broccoli Salad? See how I make mine below!
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- Prep time: 10 minutes
- Total time: 10 minutes
- Serves: 2
Enjoy a fresh and nutritious broccoli salad packed with vibrant veggies, protein-rich white beans, and a zesty olive oil lime dressing.
Ingredients
- 2 Zucchini , Peeled into ribbons
- 4 cups Broccoli , Chopped
- 2 cans White Beans , Cannellini or Great Northern work great!
- 1 1/2 cups Cherry Tomatoes
- 3 tablespoons Olive Oil
- To Taste Salt, Pepper & Oregano
- 1/2 Lime , juiced