Fit cauliflower and broccoli salad is nutritious, filling and at the same time does not contain much fat. It delivers quite a bit a large amount of protein derived from tuna or eggs. The whole thing is topped with a creamy dressing based on Greek yogurt, which is one of the healthiest culinary ingredients. The taste of the dish is delicious and extremely rich, with a slight note of sweetness from the corn and the distinctiveness of the tuna.
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Ingredients:
- 100 g long grain rice,
- cauliflower head,
- 1/2 head of broccoli,
- 180 g tuna in its own sauce,
- 100 g of the cannon corn,
- 2 eggs.
Dressing:
- 5 tablespoons of Greek yogurt,
- 1/2 teaspoon of mustard,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper.
How to do it:
1. Cook the rice until loose, according to the instructions on the package. Cool it and place it in a bowl.
2. Divide the cauliflower and broccoli into smaller florets. Steam both vegetables or cook them in a pot of lightly salted water for about 3-5 minutes until they remain al dente. Strain, rinse with cold water and cool. Then chop the florets of both vegetables finely with a sharp knife.
3. Drain the tuna and shred it with a fork. Drain the corn from the brine.
4. Hard-boil the eggs, then cool, peel and cut into small cubes.
5. Transfer all ingredients to a salad bowl and mix beforehand.
6. Prepare the dressing. In a small bowl, mix yogurt, mustard and spices. Pour the prepared sauce over the salad and mix well.
7. Put the fit cauliflower salad in the fridge for at least 30 minutes to let the flavors combine. Serve cold.
8. Store leftovers in the refrigerator in a tightly closed container and use within 2-3 days.
Source: Terazgotuje.pl
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