Broccoli Salad with Sunflower Seeds

Recipe from Lily Moore

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Cooking time: 20 min

Servings 2

This delicious combination of tomato, broccoli and lettuce leaves with light homemade dressing is the perfect lunch or a great side dish to accompany the fried chicken or any grilled meat.

Broccoli

1 piece
Red pepper

1 piece
Fresh tomato

0,5 piece
Onion

0,5 piece
Lettuce leaves

2,1 oz
Sunflower seeds

1 oz
Salt

to taste
Extra virgin olive oil

3 tbsp
Light balsamic vinegar

3 tbsp
Mustard

1 tsp
Honey

1 tsp
Pepper

to taste

Calories

120 kcal
Protein

6.50 g
Fat

8.20 g
Carbohydrates

7.96 g

Wash the broccoli, divide into florets and blanch in boiling salted water for about 3 minutes. Then drain the liquids. Cut the red pepper in half, remove the seeds and cut into pieces. Peel and finely chop the onion. Fry the sunflower seeds in a pan without oil.
For the dressing, mix olive oil, balsamic vinegar, mustard and honey, season with salt and pepper. Cut the lettuce leaves as you wish. Then cut the tomato into slices or wedges.
Put the broccoli florets, chopped red pepper, tomato, onion, lettuce leaves and roasted seeds in a bowl. Add the dressing, mix well and serve with slices of ciabatta bread.

If you're not tolerating the raw vegetables, you can saute the onion and pepper in a little canola oil for a few minutes and then add them to your salad.