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Kwanghi Chan’s perfect weekend sharing salad


  • 2 large heads of broccoli
  • 3 large ripe tomatoes
  • 1 head of celery
  • 1 cucumber
  • 1 scallions
  • 100ml Irish rapeseed oil
  • 1 punnet of Irish strawberries
  • Salt and black pepper
  • Dressing
  • 1 punnet of raspberries
  • 2 teaspoons mustard
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoons rice vinegar


  1. Chop tomatoes into small chunky pieces and chop the scallions, cucumber and washed celery. Peel the celery with a peeler to remove the strings. Add all of this to a large bowl and set aside.
  2. Meanwhile, separate the broccoli from their thick stems. Remove the base part of the stem base and using a vegetable peeler, peel it down. Discard the outside layer and use the rest of the peel. Place in the bowl.
  3. For the dressing, stir the olive oil, vinegar, mustard, raspberries, fine sea salt and a few grinds of pepper together in a container. Blitz in a blender until all the ingredients are combined. Taste for seasoning, then adjust.
  4. Pour two-thirds of the raspberry dressing over the broccoli and mix well. If the salad seems dry, add a little more of the dressing.
  5. Serve in a large family style bowl with a selection of meats or just on its own.
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