A fresh and nourishing Crisp Broccoli Salad with Soft Dried Blackcurrants, made with whole ingredients like broccoli, quinoa, greens, and eggs. Finished with a creamy mustard dressing, this salad delivers the perfect balance of crunch, creaminess, and natural sweetness.

Salad

2 cups broccoli florets, finely chopped
1 cup cooked quinoa
2 boiled eggs, sliced or chopped
½ cup shredded spinach
¼ cup fresh parsley, finely chopped
⅓ cup soft dried ViBERi blackcurrants

Creamy Mustard Dressing

⅓ cup good-quality mayonnaise (or Greek yoghurt for a lighter option)
1 Tbsp Dijon mustard
1 Tbsp wholegrain mustard
1 Tbsp fresh lemon juice or apple cider vinegar
1–2 tsp maple syrup
1 Tbsp olive oil
Salt and pepper, to taste
1–2 Tbsp water (if needed to loosen)

1. Lightly steam the broccoli for 1–2 minutes if you prefer it slightly tender, or leave raw for extra crunch. Allow to cool completely.
2. In a large bowl, combine broccoli, cooked quinoa, eggs, spinach, parsley, and soft dried ViBERi blackcurrants.
3. In a small bowl, whisk together mayonnaise (or yoghurt), Dijon mustard, wholegrain mustard, lemon juice, maple syrup, and olive oil until smooth. Season with salt and pepper, adding a little water if needed to reach your desired consistency.
4. Pour the dressing over the salad and toss well until everything is evenly coated.
5. Serve immediately, or refrigerate for 30–60 minutes to allow the flavours to develop.

Enjoy fresh, or store in the fridge for up to 3 days.