Corn, Eggs, Cheddar Cheese, Broccoli and Avocado Salad with Yogurt Dressing

Ingredients

• Corn1 cup (150 g)
• Egg2 medium (100 g)
• Cheddar Cheese2 slice (50 g)
• Broccoli1 cup (90 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Plain Yogurt1/2 cup (120 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and a pinch of salt.

2. 2

   Step 2

   In the meantime, cut the broccoli into small florets and wash.

3. 3

   Step 3

   After 8 minutes, add the broccoli. Check if all the vegetables are tender after 3-4 more minutes. Remove and drain.

4. 4

   Step 4

   At the same time, heat the oil in a pan over medium-high heat.

5. 5

   Step 5

   Once heated, crack the eggs and cook until the white sets. This will take about 3-4 minutes. Remove.

6. 6

   Step 6

   At the same time, peel and cut the avocado into pieces. Then grate the cheese.

7. 7

   Step 7

   For the dressing, mix the plain yogurt with mustard and lemon juice. Salt and pepper to taste.

8. 8

   Step 8

   Serve the corn, broccoli, avocado, cheese and eggs on a plate. Pour over the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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