Salad with broccoli and pickled cucumber



150 g of fresh or frozen broccoli
60 g of pickled cucumbers
45 g of canned corn
30 g sunflower or mixed seeds (for me sunflower, pumpkin, sesame)
30 g of natural kefir or natural yogurt


Broccoli split into small florets and cook al dente in lightly salted water. Strain and allow to cool. Roast seeds on a dry pan.


Pour the kefir into the bowl and season with salt and pepper to taste.


Cut the cucumber into slices. Spread the corn off the pickle. Place all ingredients with broccoli on a plate and pour the previously prepared kefir.

Finally, sprinkle with roasted seeds.

Bon Appetit