Broccoli salad with roasted red pepper, capers, & almonds

Relationships with mothers can be complicated. Actuuually…the word complicated is not hefty enough to describe the intricacies and layers involved in mother-daughter relationships. I cracked up look at this the other day, because it’s says so much, in a way that words cannot express. I remember telling my mom a long time, during a typical and normal teenage argument, “MOM! I’m 14. I know the way the world works! Leave me alone!” Sheesh…..I cringe now writing those words because I still have no idea how the world works and cannot imagine what my 14-year old brain was thinking. It was full of itself.

Now, my mom and I get along beautifully. I love spending time with her because we have the same views & opinions, and we love doing the same exact things. It’s weird, but a good weird. It feels peaceful to hang out with her. And on the rare occasion that we get to spend the day together just her & I, we like to spend it in our own way… most likely wandering, cooking, and eating. So when I was home for Spring Break, we decided to check out a beautiful orchid show, do a few errands, and then go home and make some food. She was in charge of one dish, and I the other…and I decided to throw together this one.

We had some broccoli left over because my sister has decided to become a vegetarian yet she ate none of the vegetables my mom bought for her (?). She’s still a vegetarian. I whipped up a lemon dressing, roasted a pepper, toasted some almonds, roasted the broccoli, and this glorious Spanish-inspired dish was born. Most people eat broccoli plain which can make me wanna yawn. But if you take the time to cook it in a different way, add some mix-ins that change up the texture and flavor, you can end up with a super flavor packed salad that dances in your mouth like an orchestra of taste.

When we served the dishes, my dad gave us his usual “this is it?!” because they were all vegetable based, and if they don’t contain a gargantuan slab of meat, it’s not a meal. But it was for us, and we enjoyed it. Me especially, and I know that when I move back home we will have countless of these days to look forward to.

Broccoli salad with roasted red pepper, capers, & almonds

Note: I really love anchovies and think they work in this dressing. If you like them too, go for it. But if you don’t like them, or are trying to keep this dish vegan and/or vegetarian, keep it out. Up to you!

Feel free to substitute any nut you have on hand. Walnuts could work here as well. Use chopped olives instead of capers if you dont have them.

For salad

1 red pepper, or about 1/2 a can of roasted red peppers

1 head broccoli, cut into florets

1 tablespoon olive oil

Salt and pepper

1/4 cup almonds, toasted and chopped

2 tablespoons capers

For dressing

Zest and juice of one lemon

2 cloves garlic, minced

2 anchovy filets, minced to a paste, optional

2-3 tablespoons olive oil

Salt & pepper

Turn your oven broiler on. Set a red pepper on a baking sheet and roast, turning it to make sure all sides get blackened. Don’t be panicked if it gets black, that’s what we want! It will soon come off. Depending on your oven, this can take anywhere from 15-30 minutes.

Once your pepper is completely blackened on all sides, place it in a bowl and cover with plastic wrap or foil for about thirty minutes. This will make taking off the skin much, much easier.

Now that your pepper is roasted and resting, set your oven down to 400 degrees F. Toss the broccoli with the olive oil and season with salt & pepper. Roast in the oven until cooked through, about 15 minutes. Remove and set aside.

While your broccoli cooks and pepper roasts, make the dressing. Whisk zest & juice of lemon, garlic, and anchovy (if using). Continue whisking while you add the olive oil. Season to taste with salt & pepper.

Remove the skin from the pepper (it should come right off), along with the seeds and core. Coarsely chop it up.

In a large bowl, mix the roasted broccoli, red pepper, almonds, and capers together. Dress with the dressing. Eat up, hopefully with your mom.

Leave a Reply

Subscribe to Ashley's email newsletter & keep in touch!

get the newsletter

How can we work together?

nutrition
coaching

business
coaching

courses

1:1 & group coaching
with intuitive macros

Get customized nutrition through Ashley's signature nutrition framework, Intuitive Macros. It won't be the first nutrition program you've ever done, but it will certainly be your last.

learn more

1:1 & group coaching
for online business

Being healthy starts with learning to cook simple foods in easy, delicious ways with approachable and practical recipes and techniques.

learn more

COURSES & MASTERCLASSES

Our health begins with properly nourishing our bodies with nutrient-dense foods. I believe in bio-individuality: each person requires different types and amounts of food to feel their best. Learn how to eat intuitively for the rest of your life!

learn more

For daily inspiration, follow: @ashleykpardo