Broccoli kale salad

Broccoli kale salad in balsamic vinegar

This broccoli kale salad in balsamic vinegar includes raspberries, pomegranate, olive oil and garlic, many of the nutrients featured in the book "How not to die".
Course Appetizer, Salad
Cuisine French, Paleo, Vegan
Keyword broccoli kale salad, How not to die, nutrients
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 305kcal
Author Nicolas Pujol


Cooking or steaming ingredients

  • 4 cups broccoli (about 1 large flower)
  • 2 tbsp avocado oil
  • 4 cups kale

Topping ingredients added raw

  • 4 garlic cloves
  • 0.5 cup raspberries
  • 0.5 cup pomegranate
  • 4 tbsp balsamic vinegar
  • 4 tbsp olive oil


  • In a large skillet, add the broccoli cut in small pieces with the avocado oil. Slow cook for 10 minutes, ideally with a lid on the skillet. 
  • Cut the kale, add it on top of the broccoli, and continue steaming it for 4 more minutes, mixing a couple of times. 
  • Turn the heat higher for one minute then add the balsamic vinegar. Stir well and turn off the stove.
  • Place the cooked vegetables in a salad bowl. Add the thinly sliced garlic, raspberries, pomegranate, and olive oil. Mix well and serve immediately. 


Calories: 305kcal | Carbohydrates: 24g | Protein: 6g | Fat: 22g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 752mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7260IU | Vitamin C: 170mg | Calcium: 160mg | Iron: 2.1mg