A perfect addition to your summer menu. Not heavy and very refreshing salad to keep you full during these hot summer days! It is a perfect side for the summertime BBQs with friends and family as it can be challenging when wanting to have a great time and stick to a weight loss regimen.
1 (16-oz.) pkg. fresh broccoli florets (7 cups florets)
½ cup plus 1½ Tbsp. olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
½ teaspoon lemon zest plus ¼ cup fresh juice (from 2 lemons)
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, minced
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
½ teaspoon agave
1 (15½-oz.) can of no-salt-added cannellini beans, drained and rinsed
4 cups baby arugula
1 cup thinly sliced red onion (from 1 onion)
1/2 cup Parmesan cheese or nutritional yeast for a dairy-free option,
Preheat the oven to 400°F with an oven rack 6 inches from the heat. Toss together broccoli, 1½ tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Spread broccoli in a single layer on a rimmed baking sheet. Roast in oven until just tender, 20 to 25 minutes.
Meanwhile, whisk together lemon zest and juice; parsley; garlic; mustard; vinegar; agave; and remaining ½ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Set aside.
Increase oven temperature to broil; cook broccoli until slightly charred, 1 to 2 minutes. Cool about 5 minutes.
Combine broccoli, beans, baby arugula, and red onion in a large bowl. Toss with dressing; sprinkle with Parmesan or nutritional yeast.
It can be served with alternate proteins such as salmon, chicken, or beef.