10-minute broccoli salad

  • Author: Lynn
  • Prep Time: 10
  • Total Time: 10


For the salad:

  • 1 broccoli
  • 1 apple
  • 30 g sunflower seeds
  • 1/2 red onion
  • 1 lemon (also for the dressing)

For the dressing:

  • 2 tablespoons of olive oil
  • 1 tablespoon of white almond paste
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of cider vinegar
  • 1 teaspoon of honey
  • 2 tablespoon of lemon juice
  • a pinch of salt


  1. Pluck the broccoli florets with your hand. The stem can easily be fried in a pan, but I find it too hard to eat it raw.
  2. Dry-fry the sunflower seeds in a pan without fat until golden brown.
  3. Cut the apple into small pieces and rub with a few spritzers of lemon juice so that it does not brown so quickly. Finely chop the onion. If you don’t like raw onions, fry them in a pan with a little olive oil.
  4. Mix all the ingredients for the dressing with a whisk.
  5. To assemble, place the broccoli, apple, sunflower seeds and onions together with the dressing into a bowl and stir well.


  • Add cooked quinoa, millet or brown rice to the salad. Yum!
  • Sunflower seeds can also be replaced with almonds, pumpkin seeds or other nuts.
  • If you are allergic to almonds, you can replace the almond butter with cashew butter or tahini. It can also be omitted completely.