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Broccolini salad with crispy chorizo and feta in a ceramic bowl with gold servers.
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3 from 2 votes

Broccolini Salad with Chorizo and Feta

The star of this salad is the broccolini milder and sweeter than regular broccoli it shares the stage here with spicy Spanish chorizo and tangy feta making this an incredible tasting main meal salad that packs beautifully for lunches.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Salad
Cuisine: Spanish
Keyword: Easy
Servings: 4 as side
Calories: 261kcal

Equipment

  • Salad Spinner
  • Non-stick frypan

Ingredients

For the salad…

  • 2 cups baby spinach (or mixed leaves) (approximately 60 grams)
  • 2 bunches broccolini (approximately 300 grams)
  • 2 chorizos (approximately 350 grams)
  • ¼ cup feta (crumbled)
  • Sea salt and freshly ground pepper

For the lemon vinaigrette…

  • ¼ cup olive oil
  • 3 tbsps lemon juice (freshl squeezed)

Instructions

  • Heat a non-stick pan to medium high heat. Chop your chorizos into small dice, add them to your hot pan.
  • Fry until golden and crisp (approximately 10 mins) remove without the excess oil.
  • In the meantime, wash and trim your broccolini then blanch until tender (4-5 minutes), refresh immediately in iced water to stop the cooking process.
  • Wash and dry your baby spinach and put all your vinaigrette ingredients in a glass jar and shake until emulsified.
  • Place your baby spinach on the bottom of a salad platter, then arrange your broccolini on top, season with salt and pepper, pour over your vinaigrette, scatter the chorizo and then the feta on top to garnish and serve.

Nutrition

Calories: 261kcal | Carbohydrates: 8g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 833mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3183IU | Vitamin C: 95mg | Calcium: 131mg | Iron: 2mg