Home » Course » Side Dishes » Paleo Broccolini Salad with Creamy Ginger Mustard Dressing
by ChihYu
March 6, 2019 (updated 1/1/23)
23 comments »
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5 from 11 votes
Healthy and easy Paleo Broccolini Salad with avocado, snow peas, and soft-boiled jammy eggs, tossed in a creamy and tart Asian ginger mustard dressing. This Paleo broccolini salad is nutritious and very tasty. Serve it as a side dish or toss in shirataki or gluten-free rice noodles for a healthy and delicious light meal!
Paleo Broccolini Salad or Broccolini Noodle Salad
Broccolini is one of my most favorite Western vegetables. Broccolini is not common in Asia so when I first discover this vegetable, it reminds me of Chinese broccoli (Gai Lan) right away. Chinese Gai Lan has thicker stems and more earthy taste than broccolini however the texture of the two are quite similar.
I often use either broccolini or gain lan in my recipe writing, depending on which one I have handy. For example, in my Paleo Pad See Ew recipe I use broccolini to replace Chinese broccoli. The Chinese broccoli stir-fry in garlic sauce recipe I recommend using broccolini as an alternative ingredient.
Because broccolini has a crisp and firm texture that works well with a stronger and more fragrant dressing, I pair today’s broccolini salad with a rich, creamy, and tart ginger mustard dressing that’s out of this world delicious!
Broccolini nutrition
Broccolini is rich in dietary fiber. It’s also high in vitamin C and has a considerable amount of vitamin K which helps build and strengthen bones. Broccolini tastes not only delicious but also easy to make.
What is the difference between broccoli and broccolini?
Broccolini is not baby broccolini. Broccolini is a hybrid between broccoli and Chinese broccoli (Gai Lan). Broccoli is less bitter than broccoli and has a milder and sweeter taste the broccoli.
Broccolini also has smaller florets than broccoli. I like to saute it with little garlic, blanch it for salads, or roast it.
How to cook broccolini?
- Remove and discard the bottom third of the broccolini stems.
- Make another cut to separate the florets from the stems.
- For thicker stems, halve them in half lengthwise.
- Separate the stems from the florets. Rinse and set aside to drain.
- You can saute, blanch, or roast it.
Serve with Shirataki noodles or rice noodles or without
The beauty of this broccoli salad is its versatility. For a low carb and keto lifestyle, serve the broccolini salad with shirataki noodles. For people who are mainly gluten-free and not on a special diet, boiled rice noodles will be my recommendation. This is the brand that I love and use. The noodles are in great texture and hold the dressing really well.
And it goes without saying you can absolutely serve this dish without noodles. It will be just as delicious and if you happen to be doing Whole30, this is the version I would recommend. And during your reintroduction after the 30 day reset, if you like, incorporate the noodles to see how you feel. 🙂
More healthy, easy, and delicious leafy green recipes
- Hong Kong Style Baby Bok Choy Dim Sum
- Chinese Cabbage Stir-Fry
- Thai chopped salad
If you give this recipe a try, leave a comment and rate the recipe. Every single vote counts and it’ll help me and my blog tremendously. Thanks so much in advance!
Watch the video and learn how to make Paleo broccoli noodle salad
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5 from 11 votes
Paleo Broccolini Salad with Creamy Ginger Mustard Dressing
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 4 people
Author: ChihYu Smith
Healthy and easy Paleo Broccolini Salad recipe, tossed in a creamy and tart Asian ginger mustard dressing. Serve this creamy delicious healthy salad with noodles or without for a healthy light refreshing meal!
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Ingredients
- Paleo Creamy Ginger Salad Dressing
- 1-2 whole ripe avocados, , sliced
- 1-2 bulbs scallions, , chopped
- 4 slices crispy bacon, (optional)
- 8 oz. Shirataki noodles or cooked rice noodles, (optional. See notes)
- 1 lb. broccolini or broccoli
- 6-8 oz. sugar snap or snow peas
- 3-4 whole soft warm boiled eggs
Instructions
Bring a large pot of water to boil. Make ginger salad dressing. Set aside in one bowl. Slice avocados and chop scallions. Crisp up the bacon and prepare the noodles, if using.
Broccolini: Remove and discard the bottom third of the broccolini stems. Make another cut to separate the florets from the stems. For thicker stems, halve them in half lengthwise. Separate the stems from the florets. Rinse and set aside to drain.
Peas: Pinch the tip of each sugar snap pea and pull out the tough string that runs along its side. Rinse and set aside to drain.
Soft-Boiled Jammy Eggs: Once the water comes to boil, lower the heat to medium-low. Carefully add the eggs into hot simmering water. Cook uncovered for about 6.5 minutes. Use a wooden spoon to gently push around the eggs every few minutes to insure even cooking. Soak the eggs in cold water to stop cooking.
Blanch: Depends on the thickness of the broccolini stems, hot water blanch them for about 2 minutes, broccolini florets for 1-1.5 minutes, and sugar snap peas for 30 seconds to 1 minute. Soak them in cold water to stop cooking then set aside to drain. They should still be crisp and tender.
Serve: In a large salad serving bowl, combine all the ingredients and drizzle with ginger salad dressing. Toss well. Serve in room temperature or slightly chilled.
Notes
How to cook shirataki noodles:
- Bring a pot of lightly salted water to boil.
- Remove the noodles from the package and discard the water.
- Rinse under cold water for 2-3 minutes.
- Boil the noodles for 2-3 minutes. Drain well.
- Transfer the noodles to a dry skillet (no oil) and saute for 2-3 minutes to dry out the noodles. They are ready to use!
The nutritional label is calculated without adding the noodles and dressing. You can find the dressing nutrition info on this blog post.
Rice noodle I use – Lotus food Pad Thai rice noodles
Nutrition
Serving: 1serving, Calories: 119kcal, Carbohydrates: 11g, Protein: 9g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 356mg, Potassium: 140mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2465IU, Vitamin C: 129.6mg, Calcium: 98mg, Iron: 2.1mg
Course: Side Dish
Cuisine: American, Asian American
Keyword: Broccolini Noodle Salad, Keto Broccoli Salad, Paleo Broccolini Salad, Whole30 Broccoli Salad
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.
Suggested pairings:
- Paleo Beef with Broccoli
- Paleo Mongolian Beef
- Paleo Halibut Lemon Piccata
- Paleo Fish Tacos
- Paleo Chicken Cabbage Stir-Fry
American Chinese American Christmas/Winter Gluten-free Japanese Keto Main Course No Added Sugar Paleo Salads Side Dishes Spring Summer/BBQ Thanksgiving/Fall Whole30
posted by ChihYu on March 6, 2019
23 Comments / Leave a Comment »
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23 comments on “Paleo Broccolini Salad with Creamy Ginger Mustard Dressing”
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Mimi — Reply
When I hear “salad” and “avocado” I go all in no matter what. Just love it. But you’ve also got Asian ginger mustard dressing here – how delicious is that?! Yum.
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Hope — Reply
I loved the soft boiled egg with this, it went so well with the tasty fresh broccolini! The dressing topped this salad off perfectly!
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Renee D Kohley — Reply
Making that dressing recipe right now! I am going to use it for my salad today and then look for some broccolini when I shop this week! Thanks!
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Anne Lawton — Reply
This is such a nourishing meal, I love this!
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Yang — Reply
This meal looks just so healthy and delicious. Love to try this recipe!
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Kathryn — Reply
I love everything about this recipe. All of the ingredients are so nutritious and that cream ginger dressing is the perfect touch. Thanks for sharing! -
Linda — Reply
Oh yum! Broccolini is my favorite and it’s perfect with shirataki noodles.
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paleoglutenfreeguy — Reply
This looks so crisp and refreshing and that’s even before you add the jammy eggs which, is there a better phrase in the world than “jammy eggs”?
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ChihYu — Reply
I totally agree! 😀
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Kiran Dodeja Smith — Reply
Now this is my kinda meal! Can’t wait to try it! -
Jean — Reply
This looks so beautiful and delicious! I love broccolini and I bet it’s fantastic with those runny egg yolks!-
ChihYu — Reply
Thanks, Jean!
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Raia Todd — Reply
Oh my goodness, I love everything about this! It looks so vibrant and delicious. And the broccoli bacon combo is always a good idea… 😉-
ChihYu — Reply
I want a bowl right now, too! 😀
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STACEY CRAWFORD — Reply
I can’t resist the soft boil eggs on a salad! That dressing makes all the veggies taste yummy!-
ChihYu — Reply
Thanks, Stacey! It’s so yummy and easy!
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Megan Stevens — Reply
So many big yums about this! I love those soft egg yolks with the perfectly cooked broccolini and dressing. Just so yummy! 🙂 -
Kari - Get Inspired Everyday! — Reply
This salad is amazing, so flavorful and packed with veggies! Also love the creamy element from the dressing! -
Tessa Simpson — Reply
Literally the perfect marriage of flavors and textures, this recipe will be made on repeat! Thanks! -
Cheryl Malik — Reply
I need this recipe in my life!! So good!! -
Joni Gomes — Reply
What a beautiful dish!! I love eggs with green vegetables, such a great combo! -
Whitney — Reply
This dish was INCREDIBLE!-
ChihYu — Reply
Thanks so much, Whitney!
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