Salad “Light with Broccoli” Recipe
I tried a lot of salad options with broccoli, this one turned out to be the best. All the guests like it, and the best thing is that the children eat up for both cheeks) the main thing is to cook broccoli properly so that they remain crispy, but not raw. And also, salty, young, crispy cucumbers were added to the taste.
Servings
5
Cook Time
45minutes
Servings
5
Cook Time
45minutes
Ingredients
Instructions
  1. Cut the poultry fillet into small pieces and add spices: sea salt, sweet paprika and ground black pepper.
  2. Fry the fillets over medium heat.
  3. Boil the broccoli in boiling salted water for exactly 5 minutes and transfer to cold water, you can with ice.
  4. Cut the broccoli into inflorescences.
  5. Cut the pickles into strips.
  6. Mix everything with the addition of garlic mayonnaise (squeeze out the garlic).
  7. Ready.
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