Broccoli, Asparagus and Carpaccio Salad
A healthy and light dish. You can use ready-made chicken breast carpaccio as a base or replace it with boiled fillet. Green beans can be an alternative to asparagus. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- asparagus 250 g
- carpaccio 200 g
- tomatoes 200 g
- broccoli 200 g
- green salad 150 g
- vegetable oil 5 tbsp
- 6% vinegar 1 tbsp
- garlic clove 1 clove
- salt
- pepper
Instructions
Step 1 of 13
Remove and discard the tough ends of the asparagus stems.
Step 2 of 13
Cut the asparagus into small pieces.
Step 3 of 13
Separate the broccoli into florets.
Step 4 of 13
Bring water to a boil. Add the asparagus. Cook for 7–10 minutes.
Step 5 of 13
Add the broccoli to the boiling water. Cook for 5 minutes.
Step 6 of 13
Chop large broccoli florets into smaller pieces.
Step 7 of 13
Cut the tomatoes into small pieces.
Step 8 of 13
Slice the carpaccio as thinly as possible.
Preparing the dressing
Step 9 of 13
Combine the vinegar and oil.
Step 10 of 13
Add garlic pressed through a press.
Step 11 of 13
Season with salt and pepper.
Step 12 of 13
Combine the broccoli, asparagus, carpaccio, tomatoes and salad in one container.
Step 13 of 13
Pour in the dressing and mix.