Best 3 Broccolini And Edamame Salad With Coconut Recipes

Indulge in a burst of vibrant flavors and textures with our tantalizing Broccolini and Edamame Salad with Coconut. This refreshing salad combines the nutritional prowess of broccolini, edamame, and crisp coconut flakes, creating a symphony of colors, flavors, and textures. Dressed in a zesty coconut dressing, each bite offers a delightful balance of sweetness, tang, and a hint of tropical flair.

Accompanying this delightful main recipe, we present a collection of equally enticing side dishes and beverages to complement your culinary experience. From a flavorful Avocado and Mango Salsa, perfect for adding a pop of freshness to grilled meats or fish, to a refreshing Cucumber and Mint Infused Water, ideal for a revitalizing break on a hot summer day.

Additionally, we have curated a selection of delectable desserts to satisfy your sweet cravings. Discover the indulgent bliss of our Chocolate Avocado Mousse, a decadent yet healthy treat that combines the rich creaminess of avocado with the irresistible allure of chocolate. Or immerse yourself in the tropical paradise of our Pineapple Coconut Smoothie, a delightful blend of sweet pineapple, creamy coconut milk, and a hint of zesty lime.

With this comprehensive guide, you will have all the culinary tools necessary to create an unforgettable meal, featuring the vibrant Broccolini and Edamame Salad with Coconut as the centerpiece. So, gather your ingredients, let your creativity flow, and embark on a culinary journey that promises to tantalize your taste buds and nourish your body.

Let's cook with our recipes!

BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING

Broccoli Summer Salad with Dijon Mustard Dressing image

With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.

Provided by Amy Chaplin

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 tablespoon whole-grain Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Pinch sea salt
Pinch black pepper
3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, cut-up
1 red pearl onion, thinly sliced

Steps:

Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

BROCCOLINI AND EDAMAME SALAD WITH COCONUT

Broccolini and Edamame Salad With Coconut image

Sprouting broccoli (or broccolini) mixed with edamame and coconut is typical of the inventive combinations favored by the British chef Yotam Ottolenghi. After blanching, the vegetables are seasoned with black mustard seeds and curry leaves, which makes for an extremely aromatic and compelling dish that's good warm or at room temperature. As for the fresh coconut, you can buy frozen freshly grated coconut at many international grocery stores. Otherwise, to use a fresh coconut, use a screwdriver to poke two or three holes, preferably in the eyes of the coconut. Drain any water, then use a hammer to bang along the equator of coconut until it splits open, and scoop out the flesh. Place flesh in a food processor fitted with a grating disc and grate. One coconut yields more flesh than you'll need for this recipe; freeze the extra for up to three months.

Provided by Melissa Clark

Categories quick, snack, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

14 ounces (2 bunches) purple sprouting broccoli or broccolini, trimmed
1/2 pound haricots verts, trimmed
7 ounces (about 1/2 cup) shelled frozen edamame
4 tablespoons olive oil
1 medium yellow onion, finely diced
2 1/2 teaspoons black mustard seeds
30 fresh curry leaves, or 40 dried curry leaves
3 whole dried chiles
Zest of 1 lime, plus 1 1/2 tablespoons lime juice, more to taste
Zest of 1 lime
2/3 cup cilantro leaves
2/3 cup fresh coarsely grated coconut

Steps:

Bring a large pot of salted water to boil. Add broccoli (you should have about 6 cups), and haricots verts and blanch 3 to 4 minutes, until just tender but still with a bite. Use slotted spoon to transfer vegetables to colander and run under cold water. Pat dry, transfer to large bowl, and set aside.
Return pot of water to a boil and add edamame. Blanch for 2 minutes. Transfer to colander, run under colder water, pat dry, and add to vegetables. Sprinkle 1/2 teaspoon salt over vegetables, stir and set aside.
Heat 3 tablespoons olive oil in sauté pan over medium-high heat. Add onion and 1/4 teaspoon salt; cook for 4 minutes until soft. Add black mustard seeds and when seeds begin to pop, add curry leaves, chiles and lime zest. Sauté for 2 minutes before pouring mixture over vegetables. Stir and let sit 10 minutes.
Just before serving, add lime juice, cilantro and coconut, and drizzle with remaining olive oil. Gently stir and serve.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 24 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 48 milligrams, Sugar 8 grams

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Roasted Broccolini and Lemon With Parmesan image

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

Steps:

Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams

Tips:

Choose fresh and tender broccolini: Look for vibrant green stalks with tightly closed florets. Avoid any wilted or yellowing pieces.
Blanch the broccolini properly: Blanching helps preserve the bright green color and crisp texture of the broccolini. Make sure to immerse the broccolini in boiling water for the recommended time, then immediately transfer it to an ice bath to stop the cooking process.
Use high-quality coconut milk: Opt for unsweetened coconut milk for a naturally sweet and creamy flavor. Avoid coconut milk with added sugars or preservatives.
Don't overcook the edamame: Edamame should be cooked just until tender, about 2-3 minutes. Overcooking can make them tough and rubbery.
Use fresh herbs for maximum flavor: Cilantro and mint add a refreshing and herbaceous touch to the salad. If you don't have fresh herbs on hand, you can substitute dried herbs, but use half the amount.

Conclusion:

This Broccolini and Edamame Salad with Coconut Dressing is a delightful blend of flavors and textures. The tender broccolini, slightly sweet edamame, crunchy red onion, and creamy coconut dressing come together to create a satisfying and healthy salad. It's perfect as a light lunch, side dish, or even as a main course with some grilled protein. Experiment with different variations of the recipe, such as adding other vegetables like bell peppers or snap peas, or using a different type of dressing, such as a citrus vinaigrette. This versatile salad is sure to become a staple in your recipe repertoire.