Broccoli salmon salad with curry kefir sauce

Name: Broccoli salmon salad with curry kefir sauce
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 TABLESPOON Almond kernels; 250 g Broccoli; 7-10 Tbsp Salt; several sheets Endive salad; 150 g Kefir; 1 TEASPOON Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 discs Smoked salmon; 2 stem(s) Dill

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 TABLESPOON Almond kernels
250 g Broccoli
7-10 Tbsp Salt
several sheets Endive salad
150 g Kefir
1 TEASPOON Curry Powder
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 discs Smoked salmon
2 stem(s) Dill

Directions

1
Coarsely chop the almonds, roast them in a pan without fat and take them out. Cut broccoli into small florets and wash. Cook in boiling salted water for 6-8 minutes. Wash and clean the salad and cut into wide strips.
2
Mix kefir with curry and season with salt and pepper. Drain broccoli, rinse with cold water and drain. Cut salmon into strips. Wash the dill, dab dry, put some aside for garnishing, chop the rest finely.
3
Stir into the sauce. Arrange cooled broccoli with salad and salmon on a plate. Drizzle sauce over it and sprinkle with almonds. Garnish with dill.