Delightful healthy Easter salad

4 servings; 15 min preparation; no cooking time.

Holidays are always a good time to share with your families, but sometimes we enjoy way too much all the delicious meals and treats. I wanted to bring some balance today with a delicious colorful and full of flavor salad. 

It’s light and healthy, so you can just eat as much as you like. I made also a lighter dressing to go with it. Of course healthy doesn’t necessarily mean boring. That’s why I continued the colorful theme from yesterday.


Ingredients

  • 100 g broccoli
  • 100 g corn
  • 1 red bell pepper
  • 50 g raisins
  • 50 g walnuts, finely chopped

for the dressing:

  • 2 tbsp Greek yoghurt*
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh dill
  • 1 tsp white wine vinegar
  • 1 tsp acacia honey
  • 1/4 tsp turmeric
  • 1/4 tsp ground mustard seeds
  • 1/4 tsp white pepper
  • 1/2 tsp salt

*use a diary-free yoghurt to make a vegan version of the salad.


Preparation

Cut the broccoli is small roses. Chop the bell pepper. Mix them together in a big bowl. Add the corn and the raisins. Chop the walnuts very fine. Add them to the bowl.

If you don’t like eating raw broccoli, blanche it for two min in boiling water.

Dressing: Put all ingredients for the dressing in a blender. Pulse a couple of times until everything blends together. Adjust the seasoning if needed.

Pour the dressing over the salad. Leave it aside for 10 min to marinade. Enjoy!

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