broccolini blueberry and feta salad
A big bowl of green fruity deliciousness this broccolini salad is full of blueberries, feta and slivered almonds. Perfect for packing into a picnic basket.
Serves: 4-6
  • 1 pound of broccolini, trimmed
  • 1 pint of blueberries
  • ½ cup slivered toasted almonds
  • ¼ cup crumbled feta cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. Fill a large bowl with cold water and a cup full of ice cubes. Fill a big pot with water and bring to a boil. Salt the water and cook the broccolini for 2 minutes, just long enough to take the snap out of the broccolini. Drain and add the broccolini to the ice bath. Drain and pat with paper towels to remove excess moisture.
  2. In a small bowl whisk together the lemon juice, white balsamic vinegar and olive oil and season with salt and pepper.
  3. Add the broccolini, blueberries and feta to a large bowl and pour the dressing over the top. Toss lightly, sprinkle with the almonds and season with salt and pepper as desired before serving.
Recipe by Scaling Back at