This Oil-Free Broccoli Salad is one of Amelia’s all-time favorites and now it’s one of mine too. It certainly fits Amelia’s fresh and delicious requirements, but it’s also nutritious. It has 4 grams of fiber, 4 grams of protein and 161% of your RDA of Vitamin C.
Assemble your ingredients. Wash and cut the broccoli into florets. Slice the cherry tomatoes in half. Coarsely chop the pecans.
Lightly steam the broccoli in a large pot to soften, about 3 to 5 minutes. They should be bright green. Let cool about 20 minutes. Once cooled, slice the broccoli into smaller pieces.
In a large mixing bowl, add the vinegar, lemon zest, lemon juice, mustard and veggie broth. Whisk together.
Add the broccoli, tomatoes, pecans and basil to the mixing bowl and toss to coat evenly.
Place in the refrigerator for 1 hour to chill. Sprinkle with salt and pepper to taste, if desired. Serve as a side salad or lunch salad.