Parsley & Broccoli Salad

This tasty recipe gets its flavour from a knockout vinaigrette of olive oil, vinegar, lemon juice and lemon zest that come together as a tangy and nutritious side dish.

The sunflower seeds provide a broad range of minerals including copper, iron, magnesium, manganese, phosphorus, selenium and zinc as well as folate, and vitamins B1 and B6. 

The fresh parsley provides a massive dose of folate, iron and vitamins A, C and K while the broccoli fills in the vitamin B5 and potassium.  


One serve provides 280 calories, 8 g protein, 23 g fat and 9 g of net carbs.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 400 g broccoli, finely chopped
  • 80 g parsley, finely chopped
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar


  • Combine salad ingredients and toss.
  • Set aside, leaving time for the vinegar to soften the raw broccoli a little.

Suitable for 

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