Recipe: Raw Broccoli Salad

Serves 8


  • 3 tablespoons olive oil
  • 3 tablespoons pine nuts
  • 8 ounces artichoke hearts; marinated, and quartered
  • 1 cup shiitake mushrooms; cleaned, stems removed, and quartered
  • 3 small carrots, chopped into bite-sized chunks
  • 1/2 cup grape or cherry tomatoes,  halved
  • 2 cups Broccoli florets, rinsed and cut into bite-sized pieces
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. Combine the broccoli florets, grape tomatoes, carrots, mushrooms, and artichokes in a large bowl.
  2. In a small bowl mix together the balsamic vinegar and lemon juice or whole grain mustard. Slowly whisk in the olive oil creating a vinaigrette.
  3. You can mix everything together before you serve the salad, or you can leave the vinaigrette and pine nuts on the side for guests to combine themselves.