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–+ servings
Servings: 4 people

Creamy salad with pointed cabbage, broccoli, pears, and peas

All good things tossed in a dressing with Greek yogurt, a bit of honey, Dijon, and lemon juice. On top are crunchy salted almonds and pumpkin seeds.
Author: Henriette Kristiansen
Course: Salad, Sides
Cuisine: Danish
Keyword: Avocado, Broccoli, Cabbage, Nuts, Salad, Sides
Cook Time: 15 minutes
Metric - US Customary

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

Notes

If you don't have salted almonds on hand, you'll find an easy recipe right here. Alternatively, you can use regular almonds without salt.