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Broccoli, Orange, and Olive Salad


  • 1 bunch broccoli, cut into florets (6 cups)
  • 1/4 cup pitted kalamata olives, chopped
  • 1 orange, segmented, plus 1 tablespoon finely grated zest
  • 2 tablespoons olive oil
  • kosher salt and black pepper


Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.

In a large bowl, toss the broccoli with the olives, orange segments and zest, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

By Dawn Perry,

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