Lets all just take a moment and reflect on how emotional food is. Like music, food can transport you to a different time and place. It brings people together. It evokes memories of all kinds. And if you’re lucky, it’s beautiful to look at. Food can make you happy and heal you when you’re sad. Cooking food is an art. Photographing food is another. There are healthy relationships with food and there are poor ones. Food is so powerful. And for all of these reasons, I love food so much. Luckily, in this season of my life, I choose healthy(ish – it’s about balance) fresh foods that make me and my family happy, support local, and are seasonal. This Raw Cucumber and Broccoli Salad with Butter Beans and Parsley evokes memories of childhood summer BBQ’s, family gatherings, and warm days that fade slowly into warm nights.
Preparing this salad couldn’t be easier! It literally takes less than 30 minutes and comes together in a pinch. Whipping this up for a healthy backyard dinner party side dish will make guests wonder “what’s gotten into her/him?”. It’s that easy and that good.
I like to lightly peel my cucumbers, leaving some of the skin on to give it a more vibrant color and texture in the salad. And all the nutrients are in the skin, so there’s that. The rest of the salad requires a little bit of chopping (hey, broccoli), and a can opener. EASY.
The vinaigrette comes together just as easy and can be used as a basic “go to” salad dressing, really. A tip I learned a long time ago from The Food Network if you find yourself without a whisk for dressings: ditch the whisk and simply use a fork. I go back and forth using the two. For large batches and meal prep, I’ll use a whisk. For smaller batches, I’ll use a fork. I usually tend to be cautious and err on the side of less is more when it comes to dressing a salad, but I knew the broccoli was hearty and earthy enough for a more generous coating. And taste as you go. Taste BEFORE dousing the entire salad with blah dressing pleassssse.
*Shout out to Andrew for gifting me with the most beautiful wooden spoon and handmade ceramic bowl for Mother’s Day. They’re both so special.
If you do make this, don’t forget to tag me on Instagram so I can see! It brings me SO much joy to see others enjoying food. And if you make this for a party, invite me ;).
Raw Cucumber and Broccoli Salad with Butter Beans and Parsley
Crisp cucumbers, broccoli and rich butter beans with a tangy vinaigrette makes for a quick and easy dinner salad.
- 2 Medium Cucumbers chopped
- 1 Head Broccoli Cut into Florets
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Apple Cider Vinegar
- 1 Small Red Onion chopped
- 1 Tbsp Dijon Mustard
- 1/2 tsp. sugar
- 1 15-oz. can White Beans Drained and rinsed
- 2 Tbsp. chopped fresh Parsley
In a large serving bowl, whisk together oil, vinegar, onion, mustard, and sugar. Season to taste with salt and pepper.
Fold in the cucumber, broccoli, beans, and parsley. Season to taste with salt and pepper, and serve.
adapted from Food and Wine 2018 "Smashed Cucumber Salad with Butter Beans and Tarragon".