Broccoli Salad with Crispy Pork
LunchThis salad is packed with level 10 crunch factor between the pumpkin seeds, cashew nuts and broccoli.
Calories681kcal
Carbs19g
Protein38.8g
Fats50g
For Exercise DayPerformance Benefits
This recipe is high in fibre, healthy fats and protein, making it a great post-workout snack
Health Benefits
Monounsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells.
Expert Tips
This salad would be ideal to bring to work or to have on the go
Equipment
- Salad bowl
- Frying pan
- Pot
Ingredients
Salad
- 1 Head of broccoli (chopped)
- 100 g Snap peas
- 1 Red onion
- 6 Cherry tomatoes
- 3 tbsp Cashew nuts
- 2 tbsp Pumpkin seeds
- 150 g Pork (Shredded or pulled)
Dressing
- 5 tbsp Extra virgin olive oil
- 3 tbsp Balsamic vinegar
- 1 clove Garlic (crushed)
- 1 tsp Mustard (wholegrain)
Instructions
- Steam the chopped broccoli for 8 minutes. So that there is still some bite in the broccoli, remove and chill in the fridge.
- Dry fry the pumpkin seeds and cashew nuts on a hot pan for 3 minutes.
- Chop remaining ingredients, except for the sugar snap peas and mix together in a large salad bowl.
- Add the broccoli along with the seeds and nut mix to the salad bowl.
- Heat the pork and shredded peas in a little olive oil for 3 minutes and add to the main salad.
- For the dressing, mix the olive oil, balsamic vinegar, honey and mustard in a small bowl.
- Pour this dressing over the salad, mix and serve.
Notes
1 portion of "Broccoli Salad with Crispy Pork" is equivalent to 500g.
Nutrition
Serving: 1servingCalories: 681kcalCarbohydrates: 19gProtein: 38.8gFat: 50gSaturated Fat: 8.3gPolyunsaturated Fat: 9.1gMonounsaturated Fat: 29.4gCholesterol: 57mgSodium: 158mgPotassium: 1486mgFiber: 8.5gSugar: 12.9gVitamin A: 236ugVitamin C: 198mgCalcium: 183mgIron: 7mg
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