← All recipes

🍽️ Crispy Broccoli Salad with Hazelnut Yogurt Dressing

235 kcal · 30 min · 4 servings

Ingredients

• 100 g hazelnuts
• 600 g broccoli
• 200 ml vegetable broth
• 2 tbsp yogurt
• 1 tbsp hazelnut oil
• 1 tbsp sherry vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Roughly chop the hazelnuts.
2. 2. Heat a pan without fat over medium heat.
3. 3. Toast the hazelnuts in the pan, stirring constantly, until they are golden brown.
4. 4. Remove the toasted hazelnuts from the pan and set aside.
5. 5. Wash the broccoli thoroughly.
6. 6. Remove the tough stems from the broccoli.
7. 7. Cut the remaining broccoli into small florets.
8. 8. Pour vegetable broth into the same pan.
9. 9. Bring the vegetable broth to a boil.
10. 10. Add the broccoli florets to the boiling broth.
11. 11. Cover the pan with a lid.
12. 12. Reduce the heat to low.
13. 13. Cook the broccoli for 5 to 8 minutes until it is tender-crisp.
14. 14. Drain the broccoli.
15. 15. Let the broccoli cool down slightly.
16. 16. Divide the cooled broccoli among plates.
17. 17. Whisk the yogurt with oil and vinegar in a bowl.
18. 18. Fold the toasted hazelnuts into the dressing.
19. 19. Season the dressing with salt and pepper.
20. 20. Drizzle the finished dressing over the broccoli.

Nutrition per serving

• kcal: 235
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 6 g