Name: Broccoli salad with egg and sunflower seeds
Total time: 20 min
Yield: 1 serving
Ingredients: Broccoli - 200 g; Eggs - 2 eggs (100 g); Canned corn - 50 g (about 4 tablespoons); Shelled sunflower seeds - 10 g (about 1 tbsp); Greek yogurt 0% - 60 g (about 2½ tablespoons); Garlic - 3 g

Instructions

Hard-boil the eggs for 9-10 minutes, then cool, peel, and cut them into quarters.

Cut the broccoli into florets and cook in salted water or steam for 4-5 minutes, then rinse with cold water.

Toast the sunflower seeds in a dry pan, and mix the yogurt with the pressed garlic, salt, and pepper.

Combine the broccoli with the drained corn and eggs, drizzle with the dressing, and sprinkle with sunflower seeds.

The salad keeps well in the refrigerator for a few hours, so you can take it with you—just add the dressing right before eating.

Nutrition information per serving

Per serving	Amount
Calories	343 kcal
Protein	27.7 g
Carbs	19.1 g
of which sugars	8.2 g
Fiber	7.1 g
Fat	16.3 g
of which saturated	3.7 g
Salt	0.8 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 33% of the energy, carbs 23%, and fat 44%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

1500 kcal meal plan - day 7
1800 kcal meal plan - day 2

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

Ingredients (1 serving)

Instructions

Nutrition information per serving

Which meal plans include this recipe

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