I reckon it’s about 15 for the whole salad, then divide by the number of portions. The pickled gherkins are 2 points each, so 10 points there, the Mayo is about 4 for 2 tablespoons, and the mustard is one. Everything else would be zero points.

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500 grams of broccoli, cut into small florets 2 grated carrots 5-6 pickles or pickled gherkins, finely chopped 1 can of canned corn (preferably no-salt-added or low-sodium) For the sauce: 1 pinch of fresh parsley, finely chopped 2 cloves of grated garlic 5-6 tablespoons of non-fat Greek yogurt 2 tablespoons of light mayonnaise 1 tablespoon Dijon mustard Salt and pepper to taste


  1. Start by blanching the broccoli florets. Bring a pot of water to a boil, and then add the broccoli. Boil for about 2-3 minutes, or until the broccoli is slightly tender. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain again and let it cool.
  2. While the broccoli is cooling, peel and grate the carrots. You can skip the olive oil and frying step to reduce the calories.
  3. In a large mixing bowl, combine the cooled broccoli, grated carrots, chopped pickles, and drained canned corn.
  4. In another bowl, prepare the sauce. Combine chopped parsley, grated garlic, non-fat Greek yogurt, light mayonnaise, Dijon mustard, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
  5. Pour the sauce over the broccoli salad and toss everything together to ensure that the salad is evenly coated with the dressing. Adjust the salt and pepper to taste.
  6. Transfer the salad to a serving dish and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  7. Serve your Wp–W-friendly Broccoli Salad and enjoy!

By Admin

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