Day 2

Dinner: Creamy Broccoli Salad with Bacon

Cooking time: 15 minutes

Calories: 402

Ingredients:
  •   2 slices of bacon
  •   ½ cup (46g) broccoli
  •   1 teaspoon lemon juice
  •   1 teaspoon Dijon mustard
  •   1 tablespoon Greek yogurt
  •   1 tablespoon avocado oil
  •   1 tablespoon raw walnuts, chopped
  •   2 tablespoons diced green bell pepper
How to make:
  1.     Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Set aside.
  2.     Arrange the bacon slices on the prepared tray.
  3.     Bake for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 5-10 minutes more.
  4.     Meanwhile, bring a small pot with water, add broccoli and cook for about 5-7 minutes. Drain broccoli and set it aside to cool down a bit.
  5.     Transfer the cooked bacon to a paper towel-lined plate to absorb the extra fat and leave it to cool down a bit. Crumble the bacon into small pieces.
  6.     Combine lemon juice, Dijon mustard, Greek yogurt, and avocado oil in a mixing bowl.
  7.     Cut the broccoli into florets. Chop the florets into bite-sized pieces and transfer them to a large salad bowl.
  8.      Add chopped walnuts and diced green bell pepper to the bowl with the broccoli. Top with crumbled bacon and drizzle with the creamy dressing. Enjoy!
Nutrients

Water: 78.78 g

 

Energy: 402 kcal

 

Protein: 11 g

 

Total lipid (fat): 38 g

 

Saturated fat: 9 g

 

Carbohydrate: 5.2 g

 

Fiber, total dietary: 1.8 g

 

Sugars, including NLEA: 1.2 g

 

Added sugars: 0.2 g

 

Calcium (Ca): 48.35 mg

 

Iron (Fe): 0.86 mg

 

Magnesium (Mg): 18.23 mg

 

Phosphorus (P): 137.09 mg

 

Potassium (K): 275. 59mg

 

Sodium (Na): 554.03 mg