Healthy and easy Paleo Broccolini Salad with avocado, snow peas, and soft-boiled jammy eggs, tossed in a creamy and tart Asian ginger mustard dressing. This Paleo broccolini salad is nutritious and very tasty. Serve it as a side dish or toss in shirataki or gluten-free rice noodles for a healthy and delicious light meal!
Paleo Broccolini Salad or Broccolini Noodle Salad
Broccolini is one of my most favorite Western vegetables. Broccolini is not common in Asia so when I first discover this vegetable, it reminds me of Chinese broccoli (Gai Lan) right away. Chinese Gai Lan has thicker stems and more earthy taste than broccolini however the texture of the two are quite similar.
I often use either broccolini or gain lan in my recipe writing, depending on which one I have handy. For example, in my Paleo Pad See Ew recipe I use broccolini to replace Chinese broccoli. The Chinese broccoli stir-fry in garlic sauce recipe I recommend using broccolini as an alternative ingredient.
Because broccolini has a crisp and firm texture that works well with a stronger and more fragrant dressing, I pair today’s broccolini salad with a rich, creamy, and tart ginger mustard dressing that’s out of this world delicious!
Broccolini is rich in dietary fiber. It’s also high in vitamin C and has a considerable amount of vitamin K which helps build and strengthen bones. Broccolini tastes not only delicious but also easy to make.
What is the difference between broccoli and broccolini?
Broccolini is not baby broccolini. Broccolini is a hybrid between broccoli and Chinese broccoli (Gai Lan). Broccoli is less bitter than broccoli and has a milder and sweeter taste the broccoli.
Broccolini also has smaller florets than broccoli. I like to saute it with little garlic, blanch it for salads, or roast it.
How to cook broccolini?
- Remove and discard the bottom third of the broccolini stems.
- Make another cut to separate the florets from the stems.
- For thicker stems, halve them in half lengthwise.
- Separate the stems from the florets. Rinse and set aside to drain.
- You can saute, blanch, or roast it.
Serve with Shirataki noodles or rice noodles or without
The beauty of this broccoli salad is its versatility. For a low carb and keto lifestyle, serve the broccolini salad with shirataki noodles. For people who are mainly gluten-free and not on a special diet, boiled rice noodles will be my recommendation. This is the brand that I love and use. The noodles are in great texture and hold the dressing really well.
And it goes without saying you can absolutely serve this dish without noodles. It will be just as delicious and if you happen to be doing Whole30, this is the version I would recommend. And during your reintroduction after the 30 day reset, if you like, incorporate the noodles to see how you feel. 🙂
More healthy, easy, and delicious leafy green recipes
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Watch the video and learn how to make Paleo broccoli noodle salad
Healthy and easy Paleo Broccolini Salad recipe, tossed in a creamy and tart Asian ginger mustard dressing. Serve this creamy delicious healthy salad with noodles or without for a healthy light refreshing meal!
- Paleo Creamy Ginger Salad Dressing
- 1-2 whole ripe avocados , sliced
- 1-2 bulbs scallions , chopped
- 4 slices crispy bacon (optional)
- 8 oz. Shirataki noodles or cooked rice noodles (optional. See notes)
- 1 lb. broccolini or broccoli
- 6-8 oz. sugar snap or snow peas
- 3-4 whole soft warm boiled eggs
- Bring a large pot of water to boil. Make ginger salad dressing. Set aside in one bowl. Slice avocados and chop scallions. Crisp up the bacon and prepare the noodles, if using.
- Broccolini: Remove and discard the bottom third of the broccolini stems. Make another cut to separate the florets from the stems. For thicker stems, halve them in half lengthwise. Separate the stems from the florets. Rinse and set aside to drain.
- Peas: Pinch the tip of each sugar snap pea and pull out the tough string that runs along its side. Rinse and set aside to drain.
- Soft-Boiled Jammy Eggs: Once the water comes to boil, lower the heat to medium-low. Carefully add the eggs into hot simmering water. Cook uncovered for about 6.5 minutes. Use a wooden spoon to gently push around the eggs every few minutes to insure even cooking. Soak the eggs in cold water to stop cooking.
- Blanch: Depends on the thickness of the broccolini stems, hot water blanch them for about 2 minutes, broccolini florets for 1-1.5 minutes, and sugar snap peas for 30 seconds to 1 minute. Soak them in cold water to stop cooking then set aside to drain. They should still be crisp and tender.
- Serve: In a large salad serving bowl, combine all the ingredients and drizzle with ginger salad dressing. Toss well. Serve in room temperature or slightly chilled.
How to cook shirataki noodles:
- Bring a pot of lightly salted water to boil.
- Remove the noodles from the package and discard the water.
- Rinse under cold water for 2-3 minutes.
- Boil the noodles for 2-3 minutes. Drain well.
- Transfer the noodles to a dry skillet (no oil) and saute for 2-3 minutes to dry out the noodles. They are ready to use!
The nutritional label is calculated without adding the noodles and dressing. You can find the dressing nutrition info on this blog post.
Rice noodle I use - Lotus food Pad Thai rice noodles
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