Broccoli Salad

Name: Broccoli Salad
Yield: 270 g
Ingredients: Blanched Cauliflower 120 g; Blanched Broccoli 120 g; Filippo Berio Extra Virgin Olive Oil 5 ml; Whole Grain Mustard 10 g; Allulose 3 g; Soy Sauce for Eggs 2 g; Extra Virgin Olive Oil Mayonnaise 10 g

180 kcal

#Broccoli Salad #Broccoli Dish #Vegetable Side Dish #Healthy Food #Diet #Easy Recipe #Korean Side Dish #Low Calorie #Vegan Recipe

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Ingredients

Main ingredients

Blanched Cauliflower 120 g
Blanched Broccoli 120 g

Seasonings/Sauce

Filippo Berio Extra Virgin Olive Oil 5 ml
Whole Grain Mustard 10 g
Allulose 3 g
Soy Sauce for Eggs 2 g
Extra Virgin Olive Oil Mayonnaise 10 g

Nutrition summary

Carbohydrates 17.52 g 33%

Protein 7.24 g 14%

Fat 12.5 g 53%

Serving size 270g

Cooking steps

1

Cut the broccoli into bite-sized pieces.
2

Blanch the broccoli in boiling salted water for 1-2 minutes.
3

Rinse with cold water and drain well.
4

In a bowl, combine the broccoli with minced garlic, soy sauce, sesame oil, and sesame seeds.
5

Mix thoroughly to serve.

Broccoli Salad

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