Broccoli rice with pomegranate
This broccoli salad with mango dressing is a delightful side dish. The ruby pomegranate seeds make the salad look extra special. This is the ideal dish to serve if you are counting the carbs!
- Directly to...
Keep screen on
Preparation method
- Cook the broccoli rice in boiling water for about 2 minutes so it still has some bite. Drain and rinse under cold running water to stop the cooking process.
- Cut off the top of the pomegranate. Cut through the skin over the segments. Break open the fruit. Remove the seeds and place them in a large bowl.
- Slice the onions into half rings. Mix with the broccoli rice and drained chickpeas through the pomegranate seeds in the bowl. Roughly chop the pecan nuts.
- Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
- Purée the flesh in the blender or with the hand blender. Add the olive oil, vinegar, mustard and honey .Blend to create a smooth dressing. Season with salt and pepper. Drizzle the salad with the dressing and scatter over the pecan nuts.
- Extra tip! To add a salty accent, crumble some feta cheese over the salad. The recipe then is no longer lactose free.
Nutrition value per person/bite
- Energy
- 350 kcal
- Protein
- 8 g
- Fat
- 22 g
-
- Saturated
- 3 g
- Carbohydrate
- 26 g
-
- Sugars
- 17 g
- Fibers
- 9 g
