Broccoli salad with egg and leek is a quick fit salad with broccoli. How to make a broccoli salad? Discover a simple recipe for broccoli and egg salad!
Broccoli salad with egg and leek is a dish full of flavor and health, combining crunchy broccoli, velvety eggs, and intense leek. It is the perfect proposal for those looking for not only a tasty but also a nutritious alternative for lunch or a light dinner. Each component of this salad brings unique properties, creating a perfect harmony in terms of taste and nutritional value.
Broccoli, being the main ingredient, is rich in vitamins C and K, as well as fiber, making it an excellent choice for healthy eating. Its slightly nutty flavor complements the other ingredients perfectly.
Eggs add satiating protein and a creamy texture to the salad. They are not only tasty but also contain valuable vitamins and minerals, including vitamin D and iron.
Leek, with its aromatic and slightly oniony flavor, brings an additional taste and textural dimension to the salad. It is also a good source of vitamins A and C.
This broccoli and egg salad is an excellent choice for everyone who appreciates healthy, yet simple and quick-to-prepare meals. It can be served warm or cold, making it an ideal option for any season. We invite you to try this recipe and enjoy every bite of this healthy and tasty dish.
How to make a broccoli and egg salad? Learn a simple recipe for broccoli salad!
Preparation time: 15 min
Calories: 285
Protein: 23 g
Carbohydrates: 18 g
Fats: 14 g
Ingredients for broccoli salad with egg and leek:
- Broccoli 1/2 medium piece (250 g)
- Chicken egg 2 large pieces (120 g)
- Leek 1/4 medium piece (20 g)
- Natural yogurt 3% 2 tablespoons (50 g)
- Garlic 1 clove (5 g)
- Lemon juice 1 teaspoon (3 g)
- Salt
- Pepper
Preparation of broccoli salad with egg and leek:
Step 1: Boil the eggs hard (check the recipe).
Step 2: Wash the broccoli, clean it, and divide it into smaller florets (the smaller the florets, the easier it is to find any browning or spoilage, which should be cut off and discarded). Pour a little water into a pan or pot (less water for firmer broccoli, more for softer broccoli – the broccoli doesn’t need to be completely submerged in water), add a pinch of salt (about 1/3-1/2 teaspoon), and put in the broccoli florets. Bring to a boil and reduce the heat. From the moment it starts boiling, cook for about 4-10 minutes, depending on the size of the florets and your preference for their softness (4 minutes for firm broccoli, and 10 for very soft). Stir and turn the florets occasionally. Near the end, check the softness of the broccoli with a knife or fork. Once the broccoli is cooked, drain it in a colander or remove it using tongs/a slotted spoon.
Step 3: Wash, dry, and chop a piece of leek into small cubes. Peel the boiled and cooled eggs and cut them into smaller pieces.
Step 4: In a small bowl, place yogurt, peeled and pressed garlic, and squeezed lemon juice. Season with salt and pepper to taste. Mix thoroughly.
Step 5: Evenly spread broccoli, leek, eggs, and sauce on a plate.
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