Corn, Egg and Broccoli Salad

Ingredients

• Corn1/2 unidad (125 g)
• Egg1 count (55 g)
• Broccoli1 cup (90 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Boil the egg in a small pot for 8-10 minutes.

3. 3

   Step 3

   Remove, let cool for a few minutes, peel and cut into pieces.

4. 4

   Step 4

   You can replace 1 chicken egg with 4 quail eggs.

5. 5

   Step 5

   Separately, cut the broccoli into small florets, wash and place in another pot of boiling water.

6. 6

   Step 6

   Boil for 3 minutes. Remove, drain and set aside.

7. 7

   Step 7

   Place the corn, broccoli and egg in a bowl.

8. 8

   Step 8

   For the dressing, mix the plain yogurt with lemon juice and mustard. Season with salt and pepper.

9. 9

   Step 9

   Pour the dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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