🥗 Broccoli and Egg Salad with Nutty Yogurt Dressing

Name: Broccoli and Egg Salad with Nutty Yogurt Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g broccoli; salt; 4 eggs; 2 tbsp hazelnut kernels; 300 g cherry tomatoes; 300 g plain yogurt; 1 tsp medium-hot mustard; 5 tbsp whipping cream; pepper (from the mill); lemon juice

302 kcal · 30 min · 4 servings

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Ingredients

800 g broccoli
salt
4 eggs
2 tbsp hazelnut kernels
300 g cherry tomatoes
300 g plain yogurt
1 tsp medium-hot mustard
5 tbsp whipping cream
pepper (from the mill)
lemon juice

Instructions

1. Wash the broccoli and separate it into small florets. Peel the tough stem and cut it into small cubes. Boil both parts in salted water for 6 to 7 minutes. Remove them from the water, rinse with cold water to stop the cooking process, and let them drain well.
2. Boil the eggs in boiling water for 10 minutes. Remove them from the water, rinse with cold water, and peel them carefully.
3. Toast the nuts in a hot pan without oil until fragrant. Remove them from the pan and let them cool. Finely chop half of the nuts and coarsely chop the other half.
4. Wash the tomatoes and cut them into quarters.
5. Mix the yogurt with the mustard, cream, and finely chopped nuts to make the dressing. Season it with salt, pepper, and lemon juice to taste. Cut the boiled eggs into quarters.
6. Gently mix the broccoli with the tomatoes, coarsely chopped nuts, and eggs. Divide the salad onto plates and drizzle with the dressing before serving.

Nutrition per serving

kcal: 302
Protein: 20 g · Fett/Fat: 19 g · Carbs: 13 g