Recipe for creamy salad with pointed cabbage, broccoli, pears, and peas
Deliciously rich and creamy salad with pointed cabbage, broccoli, avocado, pears, and peas.
All great ingredients tossed in a dressing made with Greek yogurt, a bit of honey, Dijon mustard, and lemon juice.
On top are crunchy salted almonds and pumpkin seeds.
The broccoli pieces are just boiled for a couple of minutes so they become tender but still have a bite – this is exactly what you want in such a salad. After that, it’s just a matter of mixing the dressing, chopping the rest of the healthy ingredients, and tossing it all together.
The result is a wonderful and flavorful salad with plenty of structure and a fine mix of crunchy, soft, creamy, salty, and sweet elements…
A delicious and filling dish that can be used as a side to almost anything.
Creamy salad with pointed cabbage, broccoli, pears, and peas
Ingredients
- 1/2 pcs. Broccoli
- 1/4 pcs. Pointed Cabbage
- 1 pcs. Pear large
- 2 pcs. Avocado ripe
- 120 gram Peas frozen
- 2 handfuls Salted almonds
- 1 handful Pumpkin Seeds
Dressing
- 100 gram Greek Yoghurt
- 15 gram Lemon Juice
- 7 gram liquid honey
- 3 gram Dijon Mustard season to taste
Instructions
- Divide the broccoli into small florets and boil for 4-5 minutes until tender but still crisp. In the last minute, add the frozen peas to the pot to just thaw. Rinse the broccoli and peas in cold water and let them drain.
- Finely slice the pointed cabbage and cut the pear and avocado into cubes.
- Mix the dressing together and toss it with the broccoli, peas, pointed cabbage, pear, and avocado.
- Arrange on a platter or in a bowl and top with salted almonds and pumpkin seeds