Creamy Broccoli Cauliflower Salad
Creamy, crunchy, and flavorful Salad lightened up with Greek yogurt. Easy to make and ready in less than 30 minutes.
Servings: 6
Ingredients
- 1 Medium Head Broccoli chopped
- 1 Medium Cauliflower chopped
- 1 Large Carrot peeled and grated
- ⅓ Cup Grated Parmesan Cheese
- 1½ Cup Full Fat Plain Greek Yogurt
- 2-3 Garlic Cloves minced
- 1 teaspoon Oregano
- 1/4 Cup Pumpkin Seeds
- sea salt and pepper, to taste
Instructions
- Place about 1 inch of water in a medium saucepan with a steamer and bring to a boil.
- Add the broccoli and cauliflower florets and cover. Reduce the heat to medium and let cook for 5 minutes. To test the doneness, you can pierce it with a fork.
- In a large bowl, with yogurt, garlic, oregano, salt, and pepper, until well combined
- Add in the broccoli, grated carrots, parmesan, and cauliflower and stir until well incorporated. Sprinkle with pumpkin seeds and enjoy!
Notes
- Storing: store leftovers in a sealed container in the fridge for up to 5 days. Does not freeze well.
- You may chop the veggies smaller.
- Serve warm or cold.
- Add more veggies like cucumbers, tomatoes, or celery.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 174mg | Potassium: 744mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2685IU | Vitamin C: 137.6mg | Calcium: 194mg | Iron: 1.6mg