Broccoli Salad Recipe

Broccoli is an alkaline vegetable that helps balance the body's pH levels, among other benefits. Originating in Italy, this cute green vegetable with a tiny tree-like appearance has started to be popular in world cuisines since the end of the 20th century. Although it can be consumed raw or cooked, it is recommended to be prepared by light steaming as the most practical and ideal consumption method. Enjoy your meal!

Ingredients:

For 4 people

🕐 Preparation: 10 min. 🕐 Cooking: 10 min.


Broccoli	500	Grams
Carrot (Medium size)	2	Qty
Pickled Cucumber	6	Qty
Canned Corn ((One Small Box))	220	Grams
Olive Oil	1	Tbsp


Strained Yogurt	5	Tbsp
Mayonnaise	2	Tbsp
Mustard	1	Tbsp
Parsley	1	Pinch
Garlic	2	Clove
Salt	1	Tsp
Black Pepper	1	Tsp

Instructions:

Rinse the broccoli, cut the stems and separate them into tiny florets. Make sure that the pieces you separate are the same size.
Put 1/2 cup of water at the bottom of a deep pot and place a metal steaming apparatus on it. If you do not have such an apparatus, you can use the wire of the frying pan by placing a bowl under it.
Put the pot on the fire and soften the broccoli in the steam for 3-4 minutes with the lid closed. Meanwhile, peel the carrots and grate them. Crush the garlic. Finely chop the pickled gherkins.
Remove the broccoli to ice water and cool. Drain and dry on a paper towel without crushing.
Saute the grated carrots very lightly in a pan with 1 tablespoon of olive oil and soften them. Drain the corn canned and separate half of it.
For the sauce, whisk together the strained yogurt, mayonnaise, mustard, salt and pepper in a bowl. Chop a handful of washed parsley leaves very finely. Mix the sauce.
Put all the ingredients in a salad bowl and mix well by turning them upside down. After resting your salad in the refrigerator for at least 1 hour, you can serve it by garnishing it with parsley leaves and corn kernels. Enjoy your meal!

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