My quick and easy broccolini salad is the perfect weeknight side dish to pair with practically any main dish or meaty entree! It’s tossed with a delicious Asian-inspired dressing that elevates this dish to restaurant quality!
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Instructions
Wash the broccolini, trimming the ends and removing leaves as needed.
Bring a large pot of salted water to a boil, add the broccolini, and blanch for 2 minutes. Once done, transfer the broccolini into an ice bath to cool quickly. Drain and set aside.
Heat a small frying pan or skillet to medium heat, then add the sesame seeds to toast. Watch the seeds closely as once they begin to toast, they will brown rapidly and can burn easily. Once toasted and fragrant, remove from the pan and transfer to a small bowl.
In the small bowl of toasted sesame seeds combine the salad dressing ingredients. Add the soy sauce, rice wine vinegar, avocado oil, sesame oil, honey, chili paste, and optional ground ginger. Whisk thoroughly.
In a large bowl combine the blanched broccolini with sliced mushrooms, shaved carrot, and thinly sliced green onions. Toss the salad ingredients together and either coat with ⅓ cup of the salad dressing or plate and drizzle the dressing onto individual portions.
Notes
Sesame soy dressing yields approximately 1 cup of dressing.
Start with ⅓ cup for dressing the salad. Add more to taste.