High-Protein Broccoli Salad with Five Seeds

⏱️ Prep: 10m

🔥 Cook: 6m

👥 Servings: 3

A fresh, wholesome broccoli salad made with blanched broccoli, five toasted seeds, olive oil, garlic, paprika, and lemon juice. The homemade seed powder adds a nutty flavour and boosts the protein and fiber, making this a simple, nourishing side dish.

Instructions

Wash the broccoli and break it into bite-sized florets.
Bring a pot of water to a boil. Add the broccoli florets and blanch for 3–4 minutes, until tender-crisp. Drain thoroughly and set aside.
Add the flax seeds, white sesame seeds, pumpkin seeds, black sesame seeds, and hemp seeds to a dry pan. Toast over medium-low heat for 2–3 minutes, stirring continuously to prevent burning.
Allow the toasted seeds to cool slightly. Transfer them to a grinder and pulse 2–3 times until they form a fine, crumbly powder. Avoid over-grinding, as the seeds may release their oils and turn into a paste.
Place the blanched broccoli in a large bowl. Add the ground seed mixture, salt, paprika, garlic powder, and olive oil.
Toss everything together until the broccoli florets are evenly coated with the seed mixture and seasonings.
Squeeze fresh lemon juice over the salad, toss again, and adjust the salt and lemon juice to taste.
Enjoy immediately as a nutritious side dish or a light plant-based meal.

💡 Chef’s Notes

Drain the broccoli well after blanching to prevent the salad from becoming watery. Avoid overcooking the broccoli; blanching for 3–4 minutes helps preserve its texture. Pulse the seeds rather than continuously grinding them to prevent the mixture from becoming oily. Add the lemon juice just before serving for a fresh, bright flavour. For extra crunch, reserve a small amount of toasted seeds to sprinkle over the finished salad. Refrigerate leftovers in an airtight container and consume within 2–3 days for the best quality. The broccoli may soften during storage. Keep the salad refrigerated and do not leave it at room temperature for extended periods.