A bowl of fresh, healthy and tasty broccoli salad with peas, potatoes and herb dressing. Vegan, dairy free, gluten free.
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5 from 13 votes

Broccoli Salad with Potatoes, Peas and Herbs

This vibrant healthy broccoli salad is quick, easy and packed with flavour. It's also vegan, gluten free and dairy free. Perfect for a summer dinner or barbecue side dish. Ready in just 15 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time15 mins
Course: Salad
Cuisine: International
Servings: 4
Calories: 134kcal
Author: Kate Hackworthy | Veggie Desserts


  • 3 cups (350g) new potatoes
  • 3 cups (250g) Tenderstem broccoli (broccolini)
  • 1/2 cup (50g) raw snap peas
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 3 handfuls spinach leaves
  • 3 tbsp sprouted lentils (optional)


  • Part boil the potatoes for 7 mins or until just tender (halve any larger new potatoes first). Drain well, rinse under cold water to cool enough to handle then thread onto skewers.
  • Heat a griddle pan or barbecue. Mix the oil, garlic and herbs in a small bowl, then brush it all over the potatoes. 
    Grill for a few minutes until lightly charred. 
  • Meanwhile, bring a medium pan of water to the boil, add the Tenderstem/broccolini and cook for 1 minute. Drain, rinse under cold water to stop them cooking further.
  • In a large serving bowl, add the spinach, then top with the broccolini, grilled potatoes (and any remaining herby sauce), snap peas and sprouted lentils (if using). 


Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Sodium: 41mg | Potassium: 518mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3350IU | Vitamin C: 88.4mg | Calcium: 82mg | Iron: 2.1mg