Broccoli salad with spring onions

Broccoli salad with spring onions

Preparation time: cca. 25 minutes (plus cooking and cooling time)
Per portion cca. 164 kcal / 689 kJ
10 g P, 9 g F, 10 g CH
Serves 4

  • 400 g each of broccoli and cauliflower rosettes
  • 300 ml vegetable stock
  • ½ bunch spring onions
  • 1 hard-boiled egg
  • 150 g yoghurt
  • 50 g crème fraîche
  • 2 tbsp fruit vinegar
  • juice of ½ lemon
  • 1 tbsp curry powder
  • salt
  • pepper
  • sugar
  • ½ bunch chives
  1. Wash the broccoli and cauliflower rosettes, then place in the boiling vegetable stock. Cover with a lid and cook for cca. 7 minutes until still just firm to the bite. Drain and let to cool.
  2. Wash, dry and trim the spring onions, then cut into thin rings. Peel and finely chop the hard-boiled egg.
  3. Mix the yoghurt, crème fraîche, vinegar, lemon juice, curry powder, salt, pepper and sugar to taste.
  4. Mix the cauliflower and broccoli with the dressing and onion slices. Wash and dry the chives and slice into little rolls. Decorate the salad with the egg and chives.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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