Potato-Broccoli Salad

So, how was your weekend? Mine was good, it was raining here and I enjoyed the monsoon shower sitting on the porch and admiring the soothing "pitter patter" of rain drops. It was very relaxing! And of course the food. Unlike the popular rainy day treat- pakora and chai (tea and fritters), I made this salad! I know this may sound boring but it was really good and healthy too. Well, we all know that broccoli is a superfood! It has more nutrition and less calories. A cup of broccoli provides 100% daily need of vitamin C and K. I love using them in salad, but blanch them to avoid any germs or bacteria.

And then there are "the poor" potatoes, they have a very bad reputation among weight watchers. But the truth is that it is also a very healthy, low calorie food which is rich in potassium, fibres, vitamin B6 and vitamin C. Minus the extra fat or deep frying, and add potatoes to your diet! Potatoes do have carbohydrates but they are easy to digest. If eaten in moderation, potatoes are very good for your health. But still if you are not convinced, use sweet potatoes instead :). I have also added beetroot for more health and to have the gorgeous coloured salad!!The combination of flavours in the dressing gives the salad its depth. So try it anyday, anytime and cook the natural way!! Hope you like it!!

You Need

4 potatoes (boiled or steamed) (I steamed them for 20-30 minutes)
250 grams broccoli
1 medium-sized beetroot

For dressing
1/3 cup thick yogurt
1 tablespoon honey
3 tablespoon lemon juice (or more)
bunch of coriander leaves (plus more for garnishing)
extra virgin olive oil (for drizzling)
1 teaspoon pepper powder (or more)
salt (to taste)

Method

1. Cut the broccoli in florets and put them in boiling salted water for 5 minutes. Drain the water. Keep the broccoli aside to cool.

2. Side by, cook the beetroot in boiling water for 5-8 minutes. Drain the water. Peel the beetroot and grate it. Keep aside.

3. For dressing, in a bowl, mix together yogurt, honey, coriander leaves, salt and pepper. Keep aside.

4. Cut the potatoes into pieces.( Keep the skin on, if you want, otherwise peel the potatoes and cut as directed)

5. Now, in a salad bowl, toss together potatoes, broccoli and beetroot. Pour the dressing on.

6. Lastly add lemon juice and coat the salad well with the dressing.

7. Garnish with coriander leaves and drizzle some EV olive oil. Can be serve chilled.

ENJOY!!

Serves 5