Cauliflower, Broccoli and Egg Salad

Ingredients

• Cauliflower1 cup (110 g)
• Broccoli1 cup (90 g)
• Egg2 count (110 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Boil the eggs for 10 minutes. Remove, drain and peel once cool.

2. 2

   Step 2

   Simultaneously, cut the broccoli and cauliflower into florets. Boil in salted water for 3-4 minutes, remove and drain.

3. 3

   Step 3

   For the dressing: Mix the yogurt, lemon juice, mustard and salt and pepper to taste.

4. 4

   Step 4

   In a bowl place the egg cut into pieces together with the vegetables. Pour the dressing and mix well to serve.

5. 5

   Step 5

   Optional: You can add dried tomato cut in small pieces or chopped red bell pepper or chili.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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