Broccoli salad with eggs and spinach

Recipe from Lily Moore

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Cooking time: 15 min

Servings 2

This broccoli salad with eggs and spinach is a popular side dish for family gatherings and other occasions. This recipe includes a creamy dressing to bring all of the components together.

Blanched broccoli florets

3,5 oz
Avocado

1 piece
Cucumber

4,2 oz
Fresh spinach leaves

1 oz
Boiled egg

2 pieces
Sour cream

2 tbsp
Lemon juice

2 tbsp
Olive oil

1 tbsp
Salt

to taste
Pepper

to taste
Xylitol powder

1 pinch
Onion

0,5 piece

Calories

120 kcal
Protein

2.89 g
Fat

9.15 g
Carbohydrates

15.14 g

Cut the avocado and cucumber into small pieces, coarsely chop the spinach and mix everything with blanched broccoli.
Mix well the sour cream, lemon juice, salt, olive oil, pepper and xylitol powder. Cut the onion into half rings and add them to the dressing.
Chop the eggs and decorate the salad with them. Divide the salad into two bowls, serve and enjoy.

You can use cauliflower instead of broccoli.
This salad will also turn out delicious if you decorate it with grated radish and kohlrabi and sprinkle with spicy horseradish.

Bon Appetit!