A vegetarian broccoli salad, bathed in a creamy and spiced yogurt sauce, topped with toasted walnuts.
|Servings||Prep Time||Cook Time|
|2||10 minutes||10 minutes|
- 1 broccoli, small
- 1 cup corn
- 1 onion, red, chopped
- 1 cup Greek yogurt
- ½ cup toasted walnuts
- 2 tbs olive oil
- 3/4 tsp salt
- 3/4 tsp thyme
- 1/4 tsp pepper
- Bring a pot of salted water to a boil and cook the broccoli florets for 7-10 minutes until tender.
- Whisk the yogurt with the olive oil, seasoning with thyme, salt and pepper.
- In a mixing bowl combine the olive oil with the yogurt sauce, onions and corn. Mix well.
- Top with toasted walnuts and serve at room temperature.