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Broccoli salad with Port wine vinegar sauce

This is a super salad, because it is both nutritious and quick to prepare.

We have chosen broccoli as the main ingredient for its mild and pleasant flavour. To gain the maximum benefit, we will eat it raw. The salad also contains sweet pepper, a vegetable with a firm texture, a characteristic flavour and remarkable antioxidant abilities, and carrot, a root vegetable that increases our vital energy and has an alkalising power. We have also added cranberries, a small, very low-sugar fruit that is a source of vitamins and minerals and has a strong antioxidant function.

To balance the flavours, we have added a bit of apple, which also has many health benefits. In particular, apples contain pectin, a soluble fibre that helps lower cholesterol and eliminate heavy metals.
We have also added seaweed as it is rich in vitamins and minerals. We have chosen to use wakame seaweed as it has a mild flavour and can easily be incorporated raw. Its texture contrasts with the crunchiness of the other ingredients. The handful of sunflower and pumpkin seeds provides an extra dose of vitamins, minerals, amino acids and unsaturated fats (omega 6 and 9). We have brought all the ingredients together using a gently acidic, tasty Port wine vinegar sauce, hazelnuts (a source of fibre, vitamins and minerals), mustard and extra virgin olive oil.

:: Ingredients ::


  • 300 g broccoli
  • 100 g carrot
  • 100 g sweet pepper
  • ½ red apple
  • 10 g seaweed for salad (optional)
  • 40 g cranberries
  • sunflower and pumpkin seeds (to taste)
  • 50 g hazelnuts
  • 1 teaspoon of honey
  • 1 teaspoon of mustard seeds
  • 100 g EVOO (Extra Virgin Olive Oil)
  • 30 g Port wine vinegar
  • Unrefined sea salt (to taste)

:: Preparation ::

  1. Coarsely chop the hazelnuts and the mustard seeds in a food processor.
  2. Add the honey, the EVOO and the Port wine vinegar and mix until thoroughly combined. Set aside.
  3. Soak the seaweed in water for 15 minutes.
  4. Wash the broccoli, remove the stalks and cut it into small pieces. Set aside in a bowl.
  5. Peel and grate the carrot. Add to the bowl.
  6. Cut the sweet pepper and the apple into small pieces and add to the bowl.
  7. Drain the seaweed, rinse with clean water, drain again and add to the bowl.
  8. Add the cranberries and the sunflower and pumpkin seeds, and dress with the vinaigrette. And it is ready to serve.
SamuelBroccoli salad with Port wine vinegar sauce