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Broccoli Salad With Strawberries

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Washington Post
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salad vegetarian memorial day lunch southern


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1 pound broccoli florets, broken into bite-size pieces

Leaves from about 9 stems parsley, chopped (1/3 cup)

Finely grated zest of 1 large lemon (1 tablespoon; reserve remaining lemon for another use)

1 teaspoon honey

2 tablespoons balsamic vinegar


Freshly ground black pepper

1/4 cup grapeseed oil

1/2 pint strawberries, cut into thin slices (1 scant cup)

1/4 cup blanched, slivered almonds, toasted (see NOTE)

1/2 cup crumbled Gorgonzola cheese

3 cups cooked red quinoa

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