Broccoli and Pumpkin Salad

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Broccoli and Pumpkin Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Healthy, because

Even smarter

Both broccoli and pumpkin are low-calorie foods that are rich in vitamins and minerals. Pumpkin contains calcium, magnesium, vitamin E and vitamin C while broccoli contains calcium, iron, potassium, vitamin A and vitamin C.

Cook the broccoli for a short period of time to retain the most vitamins. The longer the broccoli cooks, the less nutritious it is.

Ingredients

for
4
Ingredients
2 soybean sprout
8 ounces Broccoli
10 ounces Pumpkin
3 carrots
1 onion
4 tablespoons olive oil
juice of lemons
salt
freshly ground peppers
How healthy are the main ingredients?
PumpkinBroccoliolive oilcarrotonionlemon

Preparation steps

1.

Rinse soy bean sprouts and shake dry.

2.

Cook broccoli florets in boiling salted water, about 5 minutes. Drain, rinse with cold water, and drain again. Cut pumpkin into cubes. Peel and dice carrots. Cook pumpkin and carrots in boiling salted water, 10-12 minutes. Drain, rinse with cold water and drain again.

3.

Peel and chop onion. Mix lemon juice with salt and pepper to taste. Mix in oil and onion and pour dressing over vegetables. Mix to coat, season to taste and serve.