Vegan Broccoli Salad Recipe with Pesto and Peppers – a healthy salad without mayo – an easy raw high protein vegetarian salad bowl recipe.

Vegan Broccoli Salad

Since transitioning to a vegetarian diet, I’m loving experimenting with vegetarian and vegan ingredients to create wonderfully flavourful and nutritious dishes. 

This vegan broccoli salad is a wonderfully colourful salad, packed full of wholesome elements. 

I found it relatively easy to find a vegan friendly pesto at a supermarket. You just need to read the bottle carefully to be sure it’s suitable for vegans or vegetarians if you’re preparing this salad for someone who’s following such a diet, or you’re following one yourself. 

I love the combination of peppers and broccoli, as well as the edamame topping. You can feel free to swap the edamame for any nut of choice – almonds, walnuts or pine nuts would work wonderfully well.

You could also add a handful of cranberries, sultanas or raisins for a sweeter salad. I haven’t specified exact quantities because I’ve made this salad just for myself in a small bowl and just added a little of each ingredient until I was happy. And, I’ve also made a whole bowl full using a whole head of broccoli, a whole pepper and jar of pesto. 

Yes, this salad is enjoyed raw. I find that with a couple of hours in the fridge, the pesto “cooks” the broccoli, softening it slightly. You could also take the broccoli, pesto and pepper and cook in a frying pan if you’d prefer a warm salad. 

Whatever way you choose to enjoy this salad, you’ll find that the combination creates a tasty dish that even a non vegetarian or vegan will happily enjoy!  

Vegan Broccoli Salad Recipe

• Broccoli 
• Pesto
• Red Pepper
• Edamame Beans 

1. Chop the broccoli into bite sized pieces.
2. Add the pesto, a tablespoon at a time, mixing until you have the desired level of creaminess. 
3. Dice the red pepper and mix half through the salad and top with the other half. 
4. Top with a couple of handfuls of edamame beans.
5. Enjoy straight away or place in the fridge for a few for the flavours to develop. 

I’ve been preparing this salad lately in the morning and then allow the flavours to develop in the fridge through the day. Then, I have a nutritiously tasty bowl full waiting for me when I get home. 

Vegan Broccoli Salad Recipe

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Ingredients

• Broccoli 
• Pesto
• Red Pepper
• Edamame Beans

Instructions

1. Chop the broccoli into bite sized pieces.
2. Add the pesto, a tablespoon at a time, mixing until you have the desired level of creaminess. 
3. Dice the red pepper and mix half through the salad and top with the other half. 
4. Top with a couple of handfuls of edamame beans.
5. Enjoy straight away or place in the fridge for a few for the flavours to develop.

More Easy Vegetarian Recipes:

No Bake Peanut Butter Cookies

Strawberry Chia Seed Jam

Vegetarian Mushroom Stroganoff

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