Alone, it's a delicious side dish, but with the addition of protein and different variations it makes a filling meal. Use whichever greens best suit your taste.
Photo credit: Serious Eats
June 16, 2020 by Elizabeth Orsini
Grilled Eggplant and Broccoli Salad
Main ingredient
Eggplant
Cook time
15 minutes
Serving size
4
Ingredients
2 Heads of Broccoli, Florets Separated
4 Tablespoons of Olive Oil
1 Eggplant, Cut Into 1-inch-thick Slices
1 Avocado
1 Tablespoon Red Wine Vinegar
1 Teaspoon Dijon Mustard
1 Tablespoon Chopped Oregano Leaves
3 Cups of Arugula
Honey, to Taste
1 Zested Lemon
1 Small Handful of Slivered Almonds
Quick Tip
Add Meat! Add 1 pound of boneless chicken breast. Trim fat to prep for grilling. Grill for 5-6 minutes per side, or until juices run clear. Dice and add to the salad.
Go Vegan! Check your Dijon to make sure it is vegan-friendly.
Recipe Preparation
Cook broccoli in a pot of boiling, salted water until tender, which should take about 2 minutes. Drain and let cool.
Pat broccoli dry and place into a large bowl
Prepare grill for medium-high heat. Brush the broccoli, round red onions and sliced eggplant with olive oil. Season the broccoli with salt.
Grill the eggplant until it becomes soft, and the broccoli and onions until they have a slight char.
Remove from the grill and let cool, tossing occasionally. Once cool, chop the eggplant into cubes and add them to a serving bowl with the avocado, broccoli and onions.
In a small bowl, make your dressing by whisking together the red wine vinegar, Dijon and oregano. Mix in honey and olive oil to taste.
Add arugula to the serving bowl and toss. Drizzle salad with dressing, tossing occasionally to ensure an even coating. Add the lemon zest and slivered almonds and serve.
