Sałatka brokułowa z kukurydzą is a delightful Polish salad that combines the crispiness of fresh broccoli with the sweetness of corn. This vibrant salad is both nutritious and easy to prepare, making it a perfect addition to any meal or a standalone light dish. Packed with fiber, vitamins, and antioxidants, it’s a healthy option for anyone looking to enjoy a fresh and satisfying salad.
Ingredients:
1 medium head of broccoli (fresh or frozen)
1 can of sweet corn (drained) or 1 cup of cooked fresh corn
½ cup of diced red onion
1 medium carrot, grated
2-3 tablespoons of mayonnaise (or Greek yogurt for a lighter version)
1 tablespoon of olive oil
Salt and pepper, to taste
1 tablespoon of lemon juice (optional, for a tangy kick)
Directions:
Prepare the Broccoli: If using fresh broccoli, cut it into small florets and blanch them in boiling water for 2-3 minutes until tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. If using frozen broccoli, simply thaw and drain.
Combine the Vegetables: In a large mixing bowl, combine the broccoli, drained corn, diced red onion, and grated carrot.
Make the Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), olive oil, salt, pepper, and lemon juice until smooth.
Mix Everything: Pour the dressing over the vegetables and toss everything together until well coated.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serving and Storage Tips:
Serving Tips: Serve the salad chilled for the best flavor. It pairs well with grilled meats, sandwiches, or as a light side dish for any meal.
Storage: Keep any leftover salad in an airtight container in the fridge for up to 2-3 days. This salad can be eaten cold, but it’s best to enjoy it fresh within a day for optimal texture.
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