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Broccoli Salad with Dates, Pistachios & Ginger-Lime Dressing Recipe

A punchy ginger-lime dressing transforms raw broccoli into something special in this Dishoom-inspired salad. The secret is letting it marinate for 20 minutes before serving.
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Close-up of broccoli florets coated in punchy ginger-lime dressing with visible herbs
Prep Time:25 minutes

Ingredients

For the Dressing:

  • 60 ml ¼ cup extra virgin olive oil
  • 2 Tbsp rice wine vinegar
  • Juice of 2 limes plus extra if needed
  • 1-2 tsp pickled jalapeño or half a fresh one
  • A good knob of ginger about 3cm, peeled and sliced
  • 1 Tbsp honey
  • 6 mint leaves
  • ¼ tsp salt

For the Salad:

  • 2.5-3 cups chopped broccoli florets small, even pieces
  • 4-5 dates stones removed, sliced and finely chopped
  • 1 medium red pepper or ¾ of a large pepper, diced
  • A small handful of fresh coriander with stalks approximately 10g, chopped
  • 4 mint leaves roughly chopped
  • 50 grams fresh pistachio nuts roughly chopped
  • 25 grams about ¼ cup toasted pumpkin seeds
  • A small handful of pomegranate seeds entirely optional
  • Additional lime juice if needed

Instructions

  • To make the dressing, place all the dressing ingredients into the jug of a powerful blender and blend until well combined and smooth. Taste and adjust the lime, honey or salt if needed.
  • Prepare all your salad ingredients. The broccoli should be cut into small, even bite-sized florets. Make sure your dates are finely chopped so they distribute evenly throughout the salad.
  • In a large bowl, combine the broccoli, chopped dates, diced red pepper, coriander and mint. Pour over the dressing and toss everything together until the broccoli is well coated.
  • If serving immediately, let the salad sit for at least 20 minutes to allow the flavours to meld. If making ahead, you can leave it for up to 3 hours in the fridge.
  • Just before serving, add the chopped pistachios and toasted pumpkin seeds, tossing to combine. Scatter over the pomegranate seeds if using. Taste and add an extra squeeze of lime if you think it needs more zing.

Notes

Don't be tempted to add more broccoli than specified - the ratio of dressing to broccoli is crucial for getting that punchy flavour.
Storage Instructions:
The salad keeps well in the fridge for up to 2 days, though the nuts and seeds will lose their crunch. Add fresh nuts and seeds when serving leftovers.
If you can't find pickled jalapeños, use half a fresh green chilli, deseeded if you want less heat.
Servings: 4