Vegan

Broccoli Salad with Walnut Dressing

Vegan
Vegetarian
Salad
Portions2 peopleChangeTiming 18 minsView
Ingredients8 IngredientsViewSwitzerland14 % localView
  • 1  broccoli
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Foodwaste tip

    Broccoli stems and other parts left over after cutting off the florets are ideal for soups. Check out our broccoli soup recipes for ideas.

    Broccoli soup recipes
  • 5  grams dijon mustard
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  teaspoon dried oregano
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  fresh tomatoes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 2  teaspoons granulated sugar
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1.25  teaspoons salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 50  grams walnut halves
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 1 broccoli and cut off the florets
Add water to a medium-sized saucepan and bring it to the boil
Add 1 teaspoon salt and the broccoli florets to the boiling water and boil the broccoli for about 6 minutes
Wash 2 fresh tomatoes, cut into cubes of around 1 cm and add to a large bowl
Chop 50 grams walnut halves into fine pieces
Drain the broccoli florets in a colander, rinse them with cold water to keep their green colour and add them to the bowl
Add 2 tablespoons sunflower oil, 0.25 teaspoon salt, 5 grams dijon mustard, 1 teaspoon dried oregano, chopped walnuts and 2 teaspoons granulated sugar to an empty small bowl
Mix the ingredients in the small bowl with a fork until the dressing is well combined (or put it into a jar and shake it)
Pour the dressing over the broccoli salad and serve immediately
About Gourmagine
Local ingredients
Get recipes created
For producers
Imprint
What is new
Channels
Home Office Lunch
Vegetarian Recipes
Vegan Recipes
Carrot Recipes
Broccoli Recipes
Cauliflower Recipes
Mushroom Recipes
Courgette Recipes
Spinach Recipes
Pepper Recipes
© 2025 Gourmagine | 🇨🇭 Made in Switzerland

Broccoli Salad with Walnut Dressing

Tomato Recipes

A white bowl filled with a salad of broccoli, tomatoes and walnuts
Timing 18 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 1  broccoli
  • 5  grams dijon mustard
  • 1  teaspoon dried oregano
  • 2  fresh tomatoes
  • 2  teaspoons granulated sugar
  • 1.25  teaspoons salt
  • 2  tablespoons sunflower oil
  • 50  grams walnut halves

Scan for more details

Tools

  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 fork
  • 1 colander
  • 1 large bowl
  • 1 small bowl

Broccoli Salad with Walnut Dressing

Tomato Recipes

Instructions

Wash 1 broccoli and cut off the florets
Add water to a medium-sized saucepan and bring it to the boil
Add 1 teaspoon salt and the broccoli florets to the boiling water and boil the broccoli for about 6 minutes
Wash 2 fresh tomatoes, cut into cubes of around 1 cm and add to a large bowl
Chop 50 grams walnut halves into fine pieces
Drain the broccoli florets in a colander, rinse them with cold water to keep their green colour and add them to the bowl
Add 2 tablespoons sunflower oil, 0.25 teaspoon salt, 5 grams dijon mustard, 1 teaspoon dried oregano, chopped walnuts and 2 teaspoons granulated sugar to an empty small bowl
Mix the ingredients in the small bowl with a fork until the dressing is well combined (or put it into a jar and shake it)
Pour the dressing over the broccoli salad and serve immediately