My Portal > WAFA Nutrition > Recipes > Dairy Free > Broccoli, Egg, Corn and Pineapple Salad

Broccoli, Egg, Corn and Pineapple Salad

Published: 01/08/2022


Prep: 10 Mins

Cook: 5 Mins


469 Kcal

29g Fats

40g Carbs

19g Protein


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 tbsp. mayonnaise

1 tsp. dijon mustard

1 tsp. honey

1 tsp Worcestershire sauce


  1. Boil salted water in a small pot and cook broccoli for about 5 minutes, until tender. Hard-boil the eggs, cool them and peel them, cut them into quarters. Mix the ingredients for the sauce in a small bowl.

2. 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.