Broccolini Salad

This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing.

Broccolini salad

If you’re a broccolini lover, hold onto your hats. Here’s the recipe for you! Meet this epic broccolini salad. It stars those sweet, tender elegant florets that look so much fancier than regular old broccoli. Pair that with baby bella mushrooms, red onion, and the punch of fresh dill, and cover it all in a tangy vinaigrette dressing. Wow, is this good! It’s so unique and a total crowd pleaser. It’s lightly based on a salad we had in Spain a few moons ago…and we’re truly over the moon for it. Here’s what to know about this salad!

What is broccolini, exactly?

Before we start, let’s talk about broccolini. It looks like a baby version of broccoli, but this veggie is not quite that. And it’s got a history that might surprise you! Here’s what to know about broccolini:

  • Broccolini is a cross between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli.
  • Broccolini was invented in 1993! Wait, what? We would have guessed it was an ingredient Italian grandmothers cook with. Nope, it’s not even 20 years old.
  • How to find it: It’s not available at all grocery stores, but it’s becoming easier to find. Look for the small bunches of broccoli with long stems.
Broccolini salad

Ingredients in broccolini salad

This easy broccolini salad tastes like more than the sum of its parts. It’s got just a few fresh ingredients, and the rest you can probably dig out of your pantry. Here’s what you need:

  • Broccolini: 3 bunches, to be exact. Bunches can vary in size, but they’re typically quite small (about 8 ounces each)
  • Red onion
  • Baby bella mushrooms: the mushrooms are raw in this salad, which brings a delightful texture contrast to the crunchy broccolini
  • Fresh dill: you can substitute another herb like oregano in a pinch, but dill adds just the right flavor (or see these other dill substitutes)
  • Parmesan cheese: you can omit for vegan, but it adds a great savory note
  • White wine vinegar
  • Dijon mustard
  • Maple syrup or sugar: either works, use maple for a naturally sweet dressing
  • Olive oil & salt

Tastes best fresh!

This healthy broccolini salad has the best flavor when it’s freshly made. However, you can store leftovers refrigerated. Unlike this broccoli salad, the flavors don’t intensify over time: they actually dull a bit. So if you do have leftovers, revive them by adding a pinch of salt or a splash of white wine vinegar.

Summer salads

More great salads to pair

There’s nothing better than a few salads to make a summer salad dinner! We served this broccolini salad with a sampling of other salads with the best produce summer has to offer. If you do make it a meal, we recommend incorporating a protein element with a bean salad or black eyed pea salad. Try some of these zesty recipes:

How to make broccolini salad

This broccolini salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

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Broccolini salad

Simple Broccolini Salad

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 2 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


This broccolini salad is packed with flavor! It pairs the unique vegetable with mushrooms, Parmesan cheese, and a tangy vinaigrette dressing. 



  • 1 1/2 pounds or 3 bunches broccolini
  • 1/4 small red onion, sliced into slivers
  • 4 ounces baby bella mushrooms
  • 1 tablespoons white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon maple syrup or sugar
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 4 large sprigs fresh dill
  • 1/4 cup Parmesan shavings
  • Lemon zest, optional


  1. Bring a large pot of salted water to a boil. Chop the broccolini into florets, keeping the stems long. 
  2. When the water is boiling, add the broccolini and cook it for 2 minutes. Remove it from the water with tongs and place it in an ice bath for a minute or so until cool. Pat the florets dry. 
  3. Meanwhile, thinly slice the red onion into slivers (you may want to rinse or let it soak in water ot remove some of the bite, then shake it dry). Thinly slice the mushrooms.
  4. In a medium bowl, whisk the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time. 
  5. In a large bowl, mix together the broccolini, red onion, raw mushrooms, dill sprigs, Parmesan shavings, and vinaigrette dressing. If desired, garnish with lemon zest. Serve immediately. The flavor is best fresh, but you can store leftovers refrigerated. (You may need to add a bit of salt or a splash of white wine vinegar to revive the flavors after refrigerating.)

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Broccolini salad

More broccolini and broccoli recipes

Here’s another broccolini recipe, plus a few more broccoli recipes to enjoy this healthy family of vegetables:

  • Perfect Roasted Broccolini A hot oven is the best way to cook this veggie: it comes out even more delicious than its cousin broccoli.
  • Broccoli Slaw This creamy broccoli slaw is irresistibly tasty! It’s easy to make using fresh broccoli or the packaged mix you can find in most grocery stores.
  • Ultimate Sauteed Vegetables Add colorful peppers and onions for a beautifully easy saute!
  • Creamy Broccoli Potato Soup Intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.
  • Roasted Broccoli and Carrots Mix up your side dish routine by a pairing that’s full of contrasts.
  • Parmesan Broccoli We dare you not to take another bite of this crispy, crunchy Parmesan broccoli!
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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