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🍽️ Crunchy Broccoli and Pumpkin Salad

155 kcal · 30 min · 4 servings

Ingredients

• 2 bean sprouts
• 250 g broccoli florets
• 300 g pumpkin flesh
• 3 carrots
• 1 onion
• 4 tbsp olive oil
• juice of one lemon
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the bean sprouts under running water.
2. 2. Shake the sprouts vigorously to remove excess water.
3. 3. Blanch the broccoli in boiling salted water for about 5 minutes (cook briefly).
4. 4. Drain the broccoli.
5. 5. Cool it immediately with cold water.
6. 6. Let the broccoli drain.
7. 7. Cut the pumpkin into small cubes.
8. 8. Peel the carrots.
9. 9. Cut the carrots into cubes as well.
10. 10. Cook the pumpkin and carrots together in boiling salted water for 10 to 12 minutes.
11. 11. Drain the vegetables.
12. 12. Cool the vegetables immediately with cold water.
13. 13. Let the vegetables drain well.
14. 14. Peel the onion.
15. 15. Chop the onion finely.
16. 16. Whisk lemon juice with salt, pepper, and oil to make a dressing.
17. 17. Stir in the chopped onion into the dressing.
18. 18. Mix the dressing with the prepared vegetables.
19. 19. Taste the mixture again.
20. 20. Serve the salad.

Nutrition per serving

• kcal: 155
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 17 g