Broccoli and Mushroom Salad

A delicious mushroom dish for any occasion!

Cabbage has the most valuable ingredients of all vegetables, but is often poorly tolerated during pregnancy and breastfeeding. Broccoli is an exception: if you gently steam it until soft, you can enjoy it without any problems.

Together with protein-rich mushrooms, pine nuts and enough parsley, broccoli makes a low-calorie but substantial salad. You can likewise take it to the workplace.

Rinse and clean broccoli, divide into roses and cook in vegetable soup until al dente.

Add vinegar, spices and oil, cool broccoli in marinade. Grate the mushrooms dry and trim the stems. Finely slice the mushrooms, drizzle with juice of one lemon on the spot. Rinse the parsley and spin dry. Remove the thicker stems, chop leaves medium fine.

Fry pine nuts in a frying pan without fat until a little color. Mix broccoli with mushrooms, sprinkle with parsley and the toasted pine nuts. It goes well with fresh farmhouse bread.

When fried in a wok, mushrooms and broccoli become exceptionally spicy and go well with bulgur and long-grain rice, respectively.

A dry white wine is a good accompaniment.

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