Broccoli Salad with Olives

Too late, I realized that the inspiring recipe's warning "Just be sure not to overcook the broccoli" should have been heeded.

So my version was overcooked.

But this simple cold broccoli salad has potential. It's just (next time, quickly blanched) broccoli with chopped celery or fennel (for crunch!) tossed in a simple vinaigrette with olives, green onions and capers.

NUTRITION NOTES ... This is a great low-carb and low-calorie choice for carb counters and Weight Watchers.

NEXT TIME ... This would be an easy salad to keep adding to. Cherry tomatoes. Bits of cheese. Red pepper.

FOR THE RECORD ... This is my contribution to ARF Tusdays, the antioxidant-rich inspiration that happens at Sweetnicks every Tuesday. It's easy to join in -- do!

FROM THE ARCHIVES ... This is my favorite broccoli summer salad -- no cooking required! It's in the Recipe Box.

Bookmark or print Broccoli Salad with Olives
Hands-on time: 20 minutes
Time to table: 2 hours (needs time to cool)
Serves 6

Lightly salted water to cover
1 pound broccoli, trimmed aggressively (this is important!)
1 head fennel, root end trimmed, sliced thin crosswise (or celery ...)

1/2 tablespoon minced garlic (uh huh ... from a jar)
1 tablespoon drained capers
6 Kalamata olives, quartered
2 green onions, white and green parts, thinly sliced
2 tablespoons white wine vinegar
1 tablespoon olive oil (the inspiring recipe suggested 1/3 cup)
Salt & pepper to taste

Bring the water to a boil. Add the broccoli and cook until crisp-tender, 2 - 3 minutes. [JUST BE SURE NOT TO OVER COOK THE BROCCOLI. ;-) ] Drain and plunge into an ice bath (that's simply a large bowl half filled with ice cubes and then filled with water ... it stops the cooking process). Drain in a colander for a few minutes.

While the broccoli cooks, combine the fennel and the dressing ingredients. Gently stir in the broccoli. Refrigerate for a couple of hours before serving.

Per Serving: 59 Cal (41% from Fat, 15% from Protein, 44% from Carb); 3 g Protein; 3 g Tot Fat; 0 g Sat Fat; 7 g Carb; 3 g Fiber; NetCarb 4; 52 mg Calcium; 1 mg Iron; 114 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

Adapted from

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I like the idea of this a lot. How about some hearts of palm, sliced, for another variation. For some reason I seem more inclined to eat broccoli like this than as a hot vegetable. (Except for that sinful broccoli with cheese sauce for Thanksgiving.)

  2. AnonymousMay 22, 2006

    It looks bright. It looks refreshing. It looks delicious!

  3. Broccoli and olives, not an obvious combination, but I'm so into green olives right now!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna