"I learned to make this salad years ago when I worked in a deli in Fairhope, Alabama. I was skeptical when I first saw the recipe; I’m not a big fan of raw broccoli. But this salad surprised me because it is wonderfully tasty; the olives and lemon-garlic dressing give it a delightful zing.” – Lucy Buffett, author of Gumbo Love.
8 cups Broccoli florets
2 cups Finely chopped pimento-stuffed green olives
1 bunch Green onions, finely chopped
4 cloves Garlic, pressed
1 cup Mayonnaise
1 tablespoon Juice of a lemon
1 teaspoon Freshly ground black pepper, plus more as needed
1/2 teaspoon Sugar
1/2 teaspoon Sea salt
How to Make It
Coarsely chop the broccoli into florets and place them in a large bowl.
In a food processor, combine the olives and green onions. Pulse together until finely chopped.
Fold the olive mixture into the broccoli.
In a separate bowl, mix together the garlic, mayonnaise, lemon juice, pepper, and sugar.
Combine the broccoli salad and lemon-garlic dressing and mix together well. Season with salt and pepper, then refrigerate for at least 2 hours or overnight before serving.
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