Broccoli Salad with Eggs and Spinach

Recipe from Lily Moore
Broccoli Salad with Eggs and Spinach
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

Nutrition facts per serving

  • 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!

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