Broccoli & Carrot Salad

You can keep a broccoli & carrot salad simple with just those two ingredients and add some salad dressing. However, I like to add in a few more colours (i.e. nutrients). So, this is an example of one which I made for lunch, based on what I had in the fridge.  The other consideration of course is protein, so I have included some chickpeas and roasted nuts. 

Benefits of Broccoli & Carrots

Broccoli is a superfood and great to include in your diet as often as possible, if of course it does not cause you any issues.  It is a cruciferous vegetable, loved by the liver, and is high in disease-fighting anti-oxidants, including sulforaphane. Another hugely beneficial compound in broccoli is indole-3-carbinol. Research from 2019 suggests that this compound may have powerful antitumor properties. In addition, broccoli contains calcium (bone & muscle health) vitamin C (immune system and supports production of collagen), vitamin K (blood coagulation, bone health) and fibre.

I have yet to meet a client who won’t eat carrots and they are great sources of nutrients including potassium, antioxidants, and vitamin A. Beta-carotene, which is a type of carotenoid, is the reason why carrots are orange and is beneficial to our health. It converts to vitamin A when eaten and also gives other fruits and vegetables their yellow or orange color.  Carrots are also a good source of fibre.

This salad just involves some chopping and so was very easy and fast to make. It makes 2 portions so you can play around with the quantities to suit your needs.

Packed Lunch
Packed Lunch Ready to go


  • Broccoli Chopped 2 cups
  • Carrots Grated 1 large
  • 1/2 Red Onion sliced
  • Red Cabbage sliced 1 cup
  • Roasted Walnuts chopped 1/2 cup
  • Chickpeas 1 cup
  • Balsamic Salad Dressing 2-4 tablespoons  Balsamic Salad Dressing – Lyn Sharkey Nutrition
  • Rocket 2 big handfuls
  • Tomato Sliced 1
  • Cucumber 8 Slices
  • Lemon Slice 


  • Add the broccoli, carrots, red onion, red cabbage, walnuts and chickpeas into a bowl
  • Mix well and drizzle over the salad dressing
  • Set aside two containers (preferably glass)
  • Place a handful of rocket in one side of each container
  • Place the sliced tomato and cucumber on top of the rocket
  • Fill the other side of the container with the mixed salad
  • Place the lemon slice on top and close the lid tightly
  • Make sure your container size is suitable so that there is very little air inside
  • Store in the fridge for 1-2 days

This salad includes cruciferous vegetables, mixed colours, digestion aids (rocket and lemon) protein and lots of fibre.  It is really tasty and crunchy too. I hope you like it! If you enjoy a laugh this is a link to a video of Dana Carvey singing Choppin Broccoli – it’s absolutely brilliant!

Lyn Sharkey Nutrition
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