If you are tired of traditional salads, this Broccoli, Egg, Corn, and Pineapple salad is off the charts. It is healthy and great for runners and fitness enthusiasts. It is high in protein, so it will fill your tummy and be a great post-workout recovery meal!
Broccoli, Egg, Corn and Pineapple Salad
- Total Time: 15 minutes
Description
A Colorful and Versatile Salad
A winning recipe hits all flavor notes in a balanced way, and this is definitely the case here with this Broccoli, Egg, Corn, & Pineapple Salad. And, with the broccoli, red onion, pineapple, and corn, you get a gorgeous mix of colors too, making this dish perfect for eating on your own or taking to potlucks and summer cookouts alike.
And if you feel you need to vary the recipe a little, don’t hesitate to experiment with making the eggs slightly runny, and placing them delicately on top of the salad for a gourmet dish that could have its place on any fancy menu.
A Dressing that Rounds Out the Flavors
The dressing is the perfect sauce to bring out the flavors of the other ingredients. Mayonnaise adds creaminess, Dijon mustard brings a touch of spice, and the honey with Worcestershire adds a sweet and tangy dimension to round everything out. You might very well convert all the broccoli haters out there with this recipe!
Meal Prep Tips
The hard boiled eggs and dressing can be made a few days in advance. Keep them well refrigerated until ready to use, and toss just before serving. In the summer, don’t hesitate to use fresh sweet corn to really take this to the next level. Because of its flavor profile that goes well with many other foods, this Broccoli, Egg, Corn & Pineapple Salad makes a great side dish to steamed salmon or a grilled steak, and can be bulked up with baked tofu as well.
Do you track your meals using MyFitnessPal? If so, simply scan the following barcode to quickly enter your item into your food tracking:
Ingredients
For the salad:
½ broccoli, divided into florets
3 eggs, hard boiled
¼ red onion, sliced
3 slices pineapple, chopped
1 cup (150g) sweet corn, canned, drained
For the dressing:
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon Worcestershire sauce
Instructions
- First, start by making hard-boiled eggs. In a small saucepan, place the 3 eggs and add enough water to cover them by an inch of water. Gently bring the water to a boil. Cooking them too fast might cause a green ring to develop around the yolks. Once the water is boiling, turn off the heat, cover the saucepan, and let the eggs cook for about 12 minutes. Have a bowl full of iced water ready on the side, and add the eggs to it once they are done.
- As the eggs are cooking, cook the broccoli. Bring salted water to a boil in a small pot and cook the broccoli for about 5 minutes, or until tender.
- Once the eggs are cool, peel them and cut them into quarters.
- Mix the ingredients for the dressing in a small bowl.
- Place the cooked broccoli and the rest of the salad ingredients in a bowl, drizzle with the sauce, and season with salt and pepper to serve.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: lunch
- Cuisine: Salad
Nutrition
- Serving Size: 2
- Calories: 469 grams
- Fat: 29 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 16 grams
- About the Author
- Latest Posts
Steve Carmichael is a running coach, sports performance coach, nutrition coach and has been a recreational runner for over 18 years. Steve holds multiple certifications as a certified running coach through the RRCA and USA Track and Field as well as he is a NASM certified personal trainer, and PN1-L1 certified nutrition coach.
Steve has been coaching since 2010 and has helped thousands of runners online and in the Central Ohio area maximize performance and run injury-free.
Steve is the founder of RunBuzz and Run For Performance.com. If you are interested in working with Steve though his online running and strength coaching services, feel free to reach out.
