Broccoli and Corn Salad with Yogurt Dressing

Ingredients

• Broccoli2 cup (180 g)
• Corn1/2 unidad (125 g)
• Carrot1 medium (60 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and boil for 10-12 minutes. Once ready, remove and stop cooking process with cold water. Drain and set aside.

2. 2

   Step 2

   In the meantime, cut the broccoli into small florets.

3. 3

   Step 3

   Peel and dice the carrot.

4. 4

   Step 4

   Let the carrot boil for 6 minutes. Three minutes before removing, add the broccoli.

5. 5

   Step 5

   Once ready, remove, stop cooking process with cold water, drain and set aside.

6. 6

   Step 6

   Mix the broccoli, corn and carrot in a bowl.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with the olive oil, mustard and lemon juice. Add salt and pepper to taste.

8. 8

   Step 8

   You can replace the yogurt with any plant-based option.

9. 9

   Step 9

   Pour the dressing on the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Broccoli and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.