Broccoli Spinach Salad With Mango Chutney Dressing Recipe

Cooking Directions

• STEP 1.Start by blanching the broccoli florets in boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking process.
• STEP 2.In a large bowl, combine the blanched broccoli florets, fresh spinach leaves, sliced almonds, and raisins.
• STEP 3.In a separate small bowl, whisk together the mango chutney, olive oil, lemon juice, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the broccoli spinach salad immediately or refrigerate for up to 2 hours before serving.
• STEP 6.Garnish with additional sliced almonds and raisins, if desired.

Cooking Tips

• Blanching the broccoli helps to soften it slightly and enhance its vibrant green color.
• Make sure to use fresh spinach leaves for the best flavor and texture.
• If you don't have mango chutney, you can substitute it with a combination of mango puree, honey, and a pinch of curry powder.
• For added protein, you can add grilled chicken or tofu to the salad.
• To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving.

Storage and Serving

• This broccoli spinach salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftover salad, give it a quick toss to redistribute the dressing and freshen up the flavors.
• Enjoy this salad as a side dish with grilled chicken or fish, or as a light lunch on its own.