Broccoli, Egg, Corn & Pineapple Salad
Serves
2
Prep Time
10 minutes
Cook Time
5 minutes
Ingredients
For the salad:
½ broccoli, divided into florets
3 eggs, hard boiled
¼ red onion, sliced
3 slices pineapple, chopped
1 cup (150g) sweet corn, canned, drained
½ broccoli, divided into florets
3 eggs, hard boiled
¼ red onion, sliced
3 slices pineapple, chopped
1 cup (150g) sweet corn, canned, drained
For the dressing:
4 tbsp. mayonnaise
1 tsp. dijon mustard
1 tsp. honey
1 tsp Worcestershire sauce
4 tbsp. mayonnaise
1 tsp. dijon mustard
1 tsp. honey
1 tsp Worcestershire sauce
Nutrition
(Per Serving)
Calories
469
Fats
29 g
Protein
16 g
Carbs
40 g
Instructions
- Boil salted water in a small pot and cook broccoli for about 5 minutes, until tender. Hard-boil the eggs, cool them and peel them, cut them into quarters. Mix the ingredients for the sauce in a small bowl.
- Place the cooked broccoli and the rest of the salad ingredients in a bowl, drizzle with the sauce and season with salt and pepper to serve.