Broccoli Spinach Salad With Mango Chutney Dressing Recipe

Recipe By Slurrp

This refreshing broccoli spinach salad is packed with nutrients and flavor. The combination of crisp broccoli florets, tender spinach leaves, and sweet mango chutney dressing creates a perfect balance of textures and tastes. The salad is also topped with crunchy almonds and juicy raisins for added texture and sweetness. It's a great side dish or light lunch option that is both healthy and delicious.

4.2
28 Rating -
Rate
Non Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Broccoli Spinach Salad With Mango Chutney Dressing
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ingredients serve

Ingredients for Broccoli Spinach Salad With Mango Chutney Dressing Recipe

  • 1/5 cup Broccoli Florets
  • 1/5 cup Fresh Spinach Leaves
  • 0.03 cup Sliced Almonds
  • 0.03 cup Raisins
  • 0.03 cup Mango Chutney
  • 1/5 tablespoon Olive Oil
  • 1/10 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste
  • as per your need Additional Sliced Almonds And Raisins For Garnish

Directions: 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.
Nutrition
value
389
calories per serving
29 g Fat4 g Protein26 g Carbs4 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    4g
  • Carbs
    26g
  • Fiber
    4g

MacroNutrients

  • Carbs
    26g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    39mg
  • Iron
    5mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    100mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp