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Broccoli and yoghurt salad

Broccoli is an absolute superfood, full of vitamins and valuable nutrients.  It is worth including it in your diet a few times a week. This broccoli and yoghurt recipe is a real treat with the delicious salad dressing and the anchovy fillets.

Gluten-free
Wheat free
Soy free
Corn free
Sugar free
35 Min.
46

Production

01

You will need 400 g broccoli flowers for the salad. Put a pinch of salt in boiling water, and then add the washed broccoli, steaming it for  8 minutes. Then place it in cold water to stop it from cooking any further. Finally, drain it off.

02

Cook the eggs in boiling water for 8 minutes, and after turning off the cooker,   just leave it in the water for 2 more minutes. When the eggs are done, cool, peel and cut them in quarters.

03

Put the pear balsamic vinegar in a small bowl and add a pinch of salt and pepper. Allow some time for the salt crystals to melt. Then mix in 2 spoons of camelina oil.

04

Mix the plain yoghurt and a small clove of finely grated garlic to the dressing.

05

Toss the yoghurt salad dressing together with the drained and cooled broccoli.

Tip:

Serve your salad with quartered hard boiled eggs and the anchovy fillets.

14 Comment
Ingredients
portion unit: EUUSUK
14 ⅛ oz
broccoli
2 piece(s)
egg(s)
6 piece(s)
anchovy fillets
1 ⅞ oz
plain yogurt
2 pinch
pinch
1 clove(s)
garlic

Étrendek

Gluten-free Wheat free Soy free Corn free Sugar free

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