Chopped Broccoli Salad with Roasted Garlic Aioli

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.


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!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4


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

Calories: 220

Fat: 20g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 55mg

Carbohydrates: 8g

Fiber: 3g

Sugars: 3g

Protein: 3g