Chopped Broccoli Salad with Roasted Garlic Aioli

Broccoli Aioli Salad
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is what I call a blender salad.  It’s so easy and fast to prepare! You can spice this salad up with any herbs and spices that you fancy or add any dried fruit or nuts to add that crunch and/or sweet factor. You can experiment with this salad by leaving it as is, or making it a complete meal by adding a healthy protein. Another bonus about this salad? It stores really well so you can make a big batch and then take leftovers with you to work for a few days! Broccoli is a super healthy, low calorie, high-nutrient vegetable that has a long list of health benefits which include reducing the risk of reproductive and bowel cancers, improving the detoxification pathways, and providing a myriad of nutrients. If you prefer less crunch from the raw broccoli, feel free to steam it beforehand.

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today


Broccoli Salad:

  • 1 head of broccoli, chopped into florets
  • 1 carrot, chopped into large pieces
  • 2 scallions (shallots), chopped
  • 1/2 cup (20 g) basil leaves, chopped
  • 1 fresh jalapeno or chili pepper (optional), chopped and seeds removed for less spice
  • 1 cup (45 g) spinach leaves, chopped

Roasted Garlic Aioli Dressing:

  • 3 large garlic cloves, with skins
  • ½ cup (75 g) macadamias
  • 1 tsp dijon mustard
  • 1 tbsp apple cider vinegar
  • ½ cup (250 ml) hot water
  • 2 tbsp olive oil
  • sea salt and pepper, to taste



  1. Preheat the oven to 425 F (200 C).
  2. Roast garlic in oven for 15-20 minutes with the skins on, remove from the oven and let them cool down.
  3. Add the macadamias to a high powered blender or food processer and blend until creamy, much like butter, then add the remaining dressing ingredients including the garlic. To add the garlic squeeze out the flesh and discard the skins.
  4. Remove aioli and place in another container.
  5. Add the broccoli, carrot and process/pulse gently until the desired consistency is found. Be careful not to blend it too much so you don’t end up with mush. If you prefer you can chop the broccoli and carrot finely or into little pieces with a sharp knife.
  6. Mix in the broccoli mixture, scallions (shallots), basil and optional chili with the garlic aioli on slow speed or by hand with a spoon.
  7. Garnish with extra basil and served up on a bed of spinach leaves or store in the fridge for up to 3 days!


  • Broccoli – chard (silverbeet), kale, cabbage
  • Carrot – zucchini, golden beets (beetroot)
  • Scallions – red onion
  • Basil – thyme
  • Macadamias – cashews, blanched almonds
  • Olive oil – melted coconut oil

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 4

  • Nutrition per serving:
  • Calories220
  • Fat20g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium55mg
  • Carbohydrates8g
  • Fiber3g
  • Sugars3g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , ,

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from