Broccoli Salad with Mushrooms and Eggs

Recipe from Lily Moore
Broccoli Salad with Mushrooms and Eggs
Cooking time: 40 min
Servings 4
This fresh broccoli salad is simple and delicious. It’s made with crunchy vegetables and tossed with the yoghurt dressing.


  • Hard boiled eggs
    5 pieces
  • Broccoli
    28,2 oz
  • Mushrooms
    7 oz
  • Pine nuts
    2 tbsp
  • Tomatoes, dried
    6 pieces
  • Yoghurt (3.5% fat)
    8,8 oz
  • Salt
    to taste
  • Freshly ground pepper
    to taste
  • Olive oil
    2 tbsp
  • Onion
    0,5 piece
  • Fresh basil
    10 leaves
  • Garlic
    2 cloves

Nutrition facts per serving

  • Calories

    276 kcal

  • Protein

    21.13 g

  • Fat

    16.06 g

  • Carbohydrates

    11.44 g


  • First, boil the eggs and let them cool. Meanwhile, wash the broccoli and cut into florets. Peel the stems, if necessary, then cut them into small pieces. Cut the dried tomatoes into strips. Boil the broccoli in a small amount of boiling salted water for 8-10 minutes, and boil the tomato strips for about 3 minutes. Drain the water and let the vegetables cool. Fry the pine nuts in a pan.

  • Mix the yoghurt with butter, add finely chopped onion and squeezed garlic cloves, then season with pepper and salt. Mix the broccoli, chopped mushrooms and tomato strips, add the dressing and let the salad infuse for 15 minutes. Meanwhile, peel and cut the eggs into wedges, then gently toss into the salad. Divide the salad into the bowls, sprinkle with fried pine nuts and fresh basil.


  • This dish goes well with the fresh ciabatta.

Bon Appetit!

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