Broccoli and Nut Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Healthy, because
Even smarter
Brocolli adds valuable nutrients to this salad like vitamin C and fiber, while the hazelnuts are a good source of vitamin B6 and folate.
Feel free to substitute whichever nuts you like for hazelnuts. Almonds are especially delicious in this salad.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup Hazelnuts (chopped)
- 4 cups Broccoli (prepared into florets)
- ⅞ cup vegetable stock
- 2 Tbsps Yogurt
- 1 Tbsp Hazelnut oil
- 1 Tbsp Sherry vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Toast the hazelnuts in a dry frying pan over a medium heat, stirring, until golden brown.
2.
Take the hazelnuts out of the pan, put the vegetable stock into the pan and bring to the boil. Add the broccoli, cover and cook over a low heat for 5-8 minutes, until al dente. Drain and leave to cool slightly.
3.
Spoon onto plates. Mix the yoghurt with the oil and vinegar and season to taste with salt and pepper.
4.
Scatter the toasted hazelnuts over the broccoli, sprinkle with yoghurt sauce and serve.
