Time: 15 min.
Complexity: easily
Servings: 4

To ensure the broccoli in your salad has a pleasant texture—tender, crunchy, and juicy—blanch it for a couple of minutes beforehand, until the florets turn bright green. The creamy, tart sour milk dressing complements the broccoli's flavor beautifully, while the sunflower seeds add extra crunch and a nutty flavor.

Ingredients:

• 1 bunch broccoli, tough stems trimmed (about 700g)
• 0.5 cups of sour milk or kefir
• 3 tablespoons mayonnaise
• 1 tbsp chopped fresh parsley
• 0.5 tsp lemon zest
• 2 tablespoons salted sunflower seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

broccoli cabbage, sour milk, kefir, mayonnaise, lemon zest, sunflower seeds

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Preparation:

Step 1
• In a large saucepan, bring salted water to a boil.
Step 2
• Coarsely chop the broccoli florets and tender stems. Add to the water and cook until tender, about 2 minutes. Drain thoroughly, pressing down on the broccoli to extract as much water as possible.
Step 3
• In a medium bowl, combine the sour milk, mayonnaise, parsley, and lemon zest until smooth; season with salt and pepper to taste. Add the broccoli and mix well. Sprinkle the salad with the seeds.

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