Tomato Basil Broccoli Noodle and White Bean Salad
Try this Tomato Basil Broccoli Noodle and White Bean Salad recipe
Try this Tomato Basil Broccoli Noodle and White Bean Salad recipe
- 1 garlic clove minced
- salt and pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 2 teaspoons honey
- for the dressing:
- 2 large heads of broccoli with stems
- 1 cup cannellini beans
- 5-6 campari tomatoes seeded and roughly chopped
- 2 tablespoons minced basil leaves
- 2 tablespoons white balsamic vinegar
- Carbohydrate 7.48432572532124 g
- Cholesterol 0 mg
- Fat 2.46328572916667 g
- Fiber 0.0689249997520805 g
- Protein 2.73868843745604 g
- Saturated Fat 0.342227625 g
- Serving Size 1 1 Serving (88g)
- Sodium 31.1051701386523 mg
- Sugar 7.41540072556916 g
- Trans Fat 0.129309604166666 g
- Calories 57 calories
Step-by-step
- Separate the broccoli florets from their stems and set aside the stems and one head of broccoli’s florets. While you will be using both stems, you will only be using one broccoli heads’ florets for this recipe (save the other one for future use.)
- Remove as much stem as possible from the broccoli florets and place the florets into a food processor and pulse until breadcrumb like. Set broccoli aside in a bowl and wipe down the food processor.
- Spiralize the broccoli stem, using Blade C. Roughly trim the noodles and place in the bowl with the floret crumbs.
- Place all of the ingredients for the dressing into the food processor and pulse until chunky, but dressing-like. Don’t overprocess it – you don’t want this dressing to be watery.
- Pour the dressing into the bowl, add in the beans and toss well to combine thoroughly. Serve immediately or let sit in the refrigerator to let flavors marinade.
Peppery notes from raw brassica mix with the bright acidity of seeded campari tomatoes and creamy cannellini beans, creating a distinct contrast of textures without applying heat. Raw vegetable salads often fail when moisture extraction is mismanaged, resulting in a pool of watery liquid at the bottom of the bowl. Seed the tomatoes carefully before chopping them, and pulse the dressing ingredients in a food processor just until chunky to maintain emulsion stability.
Processing raw broccoli florets into a breadcrumb-like consistency requires short, controlled pulses to prevent the tissue from bruising and releasing excess water. Spiralize the tougher stems using Blade C to create uniform strands that mimic traditional pasta. Combine the processed florets, spiralized stems, beans, and dressing in a large mixing bowl immediately after preparation to allow the white balsamic vinegar and honey to penetrate the cellular walls.
Allowing the mixture to rest in the refrigerator for thirty minutes deepens the flavor profile as the salt draws out minimal moisture, creating a cohesive sauce from the extra virgin olive oil and lemon juice. Substitute apple cider vinegar for white balsamic if necessary, maintaining the exact two-tablespoon ratio to preserve the proper acid balance.
