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Seared Broccoli Salad With Toasted Coconut and Red Apple

Seared Broccoli Salad With Toasted Coconut and Red Apple


  • 1 medium head broccoli
  • 1 tablespoon coconut oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 tablespoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 apple, cored and thinly sliced
  • 1/2 cup unsweetened toasted coconut chips
  • 1 scallion, thinly sliced at an angle


  1. Cut the very bottom of broccoli stems to remove tough ends. Stand broccoli on the florets and slice into thin pieces or "steaks."
  2. In a large nonstick or cast-iron skillet, heat half the coconut oil over medium-high heat. Sear broccoli on first side until golden brown and beginning to crisp, about 2 minutes; flip and cook briefly on second side until tender. Transfer to a plate. Repeat with remaining coconut oil and broccoli.
  3. In a small bowl, whisk olive oil, vinegar, mustard, salt, and pepper. On a large serving platter, layer broccoli, apple, coconut chips, and scallion. Drizzle with dressing and coarsely grind black pepper on top. Serve at room temperature or chilled.

Nutrition Information

Per serving: 223 kcal cal., 16 g fat (8.3 g sat. fat), 266 mg sodium, 7 g fiber, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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