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🥗 Crispy Chard and Broccoli Salad with Creamy Buttermilk Dressing

183 kcal · 30 min · 4 servings

Ingredients

• 50 g sunflower seeds
• 300 g broccoli (0.5 broccoli)
• salt
• 200 g young chard (1 stalk)
• 2 sprigs mint
• 250 g large red apples (1 large red apple)
• 0.5 lemon (juice)
• 100 ml buttermilk
• 40 g yogurt (1.5% fat) (2 tbsp)
• 1 tbsp apple cider vinegar
• 1 tsp hot mustard
• pepper
• 3 tbsp olive oil
• 1 tsp honey

Instructions

1. 1. Heat a pan over medium heat and toast the sunflower seeds in it for 3 minutes without adding any fat. Remove the pan from the heat and set the seeds aside.
2. 2. Thoroughly wash the broccoli and divide it into small florets.
3. 3. Bring salted water to a boil and add the broccoli florets for about 2 minutes.
4. 4. Immediately remove the broccoli from the water, shock it with cold water, and let it drain well.
5. 5. Prepare the chard, wash it, and remove the thick stems.
6. 6. Cut the chard leaves into thin strips.
7. 7. Add the chard strips to the boiling salted water for 3 to 4 minutes.
8. 8. Drain the chard and let it drain well as well.
9. 9. Wash the mint and shake it dry.
10. 10. Pluck the mint leaves from the stems.
11. 11. Wash the apple, quarter it, and remove the core.
12. 12. Cut the apple pieces into thin sticks.
13. 13. Immediately mix the apple wedges with the lemon juice to prevent them from browning.
14. 14. Whisk the buttermilk in a bowl with the yogurt.
15. 15. Add vinegar, mustard, salt, pepper, oil, and honey to the buttermilk mixture and whisk everything well.
16. 16. Mix the drained chard strips, broccoli, apple wedges, and two-thirds of the mint leaves in a large bowl.
17. 17. Distribute the salad mixture onto plates.
18. 18. Pour the buttermilk dressing over the salad.
19. 19. Sprinkle the toasted sunflower seeds over it.
20. 20. Garnish the salad with the remaining mint leaves.

Nutrition per serving

• kcal: 183
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 18 g