Recipe for Broccoli and Bacon Salad, with healthy pumpkin noodles
10g flaked almonds
100g bacon bits
1/4 broccoli – cut into florets
1/2 tbsp apple cider vinegar
1 1/2 tbsp mayonnaise
1/4 red onion – peel & chop finely
125g pumpkin noodles
1/2 clove garlic – peel, grate finely & chop
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Flaked almonds: Put a pan on medium-high heat. Add the flaked almonds to the dry pan and toast for 2-3 minutes until lightly browned. Shake the pan often so they don’t burn.
Bacon bits & broccoli: Roughly chop the broccoli florets. Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bacon and fry for 7-9 minutes until brown and crispy. In the last minute, add the broccoli and cook until bright green, but with a slight bite.
Mayo mix: Mix together the apple cider vinegar, mayonnaise and red onion. Set aside.
Pumpkin noodles: Boil the kettle. Place a pot on medium-high heat and pour in the boiling water. Add the noodles and cook for 1-2 minutes until cooked but with a slight bite. Drain in a colander and drizzle with a little olive oil to keep the noodles from sticking together. Add the mayo mix and garlic and mix through. Then mix in the bacon and broccoli and season with salt and pepper.
Serve in a bowl topped with the flaked almonds.
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