Light Broccoli Salad with Avocado, Cucumber, and Egg
Ingredients
- —4 eggs
- —2 heads of broccoli
- —2 avocados
- —1 cucumber
- —4 tablespoons full-fat yogurt
- —2 tablespoons finely chopped fresh herbs
- —1 tablespoon lemon juice
- —1 tablespoon olive oil
- —pepper
- —salt
Instructions
Boil the eggs for 8 minutes until hard, cool them under cold water, peel, and cut into wedges.
Cut the broccoli into florets and cook in salted water for 5 minutes until tender-crisp, rinse with cold water, and drain.
Peel the avocados, remove the pit, and cut the flesh into chunky pieces.
Slice the cucumber lengthwise and cut into wedges.
Mix the yogurt with lemon juice, olive oil, and finely chopped herbs, then season with pepper and salt.
Toss the broccoli, avocado, and cucumber with the dressing and garnish with the egg wedges.
Serving Tip
Fresh, light, and surprisingly filling. This broccoli salad combines creamy avocado with crunchy vegetables and egg for a calm, nourishing meal that fits any occasion. Serve it in a large bowl to showcase the vibrant green hues.
Storage Tip
Store the salad without the egg, covered in the refrigerator, and consume within one day.