Broccoli Mushroom Salad
This broccoli mushroom salad pairs warm, garlicky sautéed vegetables with a cool, crunchy base of lettuce, cucumber, and cherry tomatoes, all pulled together by a creamy cottage cheese and Greek yogurt dressing. It is a warm-and-cool salad that eats like a full meal.
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A Salad With Some Warmth To It
Not every salad has to be a cold bowl of raw vegetables. This one starts with broccoli and mushrooms sautéed in garlic and olive oil, so they arrive at the bowl warm and a little caramelized, then meets crisp lettuce, cucumber, and cherry tomatoes still cold from the fridge.
The dressing is where it comes together: cottage cheese and Greek yogurt blended with coriander and garlic into something thick and creamy, closer to a herbed dip than a thin vinaigrette. It coats every piece instead of pooling at the bottom of the bowl.
The whole thing comes together in under 20 minutes, most of it spent waiting for the broccoli to blanch and the pan to do its work.
Where This Salad Goes Wrong
Overcooked broccoli – Blanch it just until it turns bright green and is still firm to the bite. Left in the water too long, it turns dull and soft, and softens further once it hits the hot pan.
A dressing that is too thin – Cottage cheese and Greek yogurt should blend into something spoonable, not pourable. If it comes out too loose, add another spoonful of cottage cheese rather than more oil or yogurt.
Assembling it too early – The contrast between warm sautéed vegetables and the cold, crisp lettuce and cucumber is the whole point. Toss everything together right before serving so the lettuce stays crunchy instead of wilting under the warm broccoli and mushrooms.
Warm, Crunchy, and Properly Dressed
Done right, this salad lands with warm, garlicky broccoli and mushrooms against cold, crunchy lettuce and cucumber, all coated in a thick, herby dressing that clings to every bite instead of sitting at the bottom of the bowl.
It works as a light lunch on its own or a side next to something heavier off the grill.
Method
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Blanch the broccoli florets and boil the sweet corn until just tender.
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Heat the olive oil in a pan and sauté the blanched broccoli, sliced mushrooms, and garlic for a few minutes. Season with salt and pepper.
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In a blender, combine the Greek yogurt, cottage cheese, coriander leaves, garlic, olive oil, salt, and pepper. Blend into a smooth dressing.
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In a large bowl, combine the lettuce, cucumber, cherry tomatoes, warmed broccoli and mushrooms, and sweet corn.
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Pour the dressing over the salad and toss to coat. Serve right away.
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