Broccoli, Egg and Cauliflower Salad

Ingredients

• Broccoli1/2 cup (45 g)
• Cauliflower1/2 cup (55 g)
• Egg1 count (55 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot of boiling water and boil for 8 minutes. Remove, drain and peel.

2. 2

   Step 2

   Simultaneously, cut the broccoli and cauliflower into small florets.

3. 3

   Step 3

   Boil in water with a pinch of salt for about 3-4 minutes. Once tender, remove and drain.

4. 4

   Step 4

   For the dressing: Mix lemon juice with mustard and plain yogurt. Season to taste with salt and pepper.

5. 5

   Step 5

   On a plate place the broccoli, cauliflower and egg cut into pieces.

6. 6

   Step 6

   Pour the yogurt dressing, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Broccoli, Egg and Cauliflower Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.