Egg, Broccoli and Carrot Salad with Yogurt Dressing

Ingredients

• Egg1 count (55 g)
• Broccoli1 cup (90 g)
• Carrot1/2 medium (30 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Next, remove, stop cooking with cold water and peel.

3. 3

   Step 3

   Simultaneously, place another pot with water and a pinch of salt over high heat.

4. 4

   Step 4

   While boiling, peel and slice the carrot. Cut the broccoli into small florets.

5. 5

   Step 5

   Once the water comes to a boil, add the carrot and boil for 6 minutes until soft.

6. 6

   Step 6

   When 3 minutes are left, add the broccoli to the water.

7. 7

   Step 7

   Once the broccoli is tender, remove and drain.

8. 8

   Step 8

   In a bow place the egg, broccoli and carrots.

9. 9

   Step 9

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

10. 10

    Step 10

    Pour the dressing over the salad and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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