• New potatoes — 800.0 g
• Broccoli — 600.0 g
• Salt — NaN
• Fresh spinach — 200.0 g
• Ripe avocado — 2.0 pc
• Green sweet pepper — 2.0 pc
• Fresh herbs (parsley, dill, green onion, tarragon, cress) — 2.0 bunch
• Unsweetened yogurt (3.5% fat) — 300.0 g
• Sour cream — 200.0 g
• Crushed nuts (hazelnuts or peanuts) — 16.0 pcs
• Chopped parsley — 4.0 tbsp

📘 Instructions

1. Step 1: 1. Boil the potatoes in lightly salted water until tender. Drain, cool slightly, peel, and cut into small cubes.
2. Step 2: 2. Separate the broccoli into small florets, rinse well, and boil in slightly salted water for about 15 minutes. Drain and let cool.
3. Step 3: 3. Rinse the spinach leaves thoroughly, pat dry, and tear into smaller pieces.
4. Step 4: 4. Peel the avocado, remove the pit, and slice into thin wedges. Wash the green pepper, remove seeds, and cut into thin strips.
5. Step 5: 5. Rinse and chop the fresh herbs. In a small bowl, whisk the yogurt with sour cream and mix with the chopped herbs. Season with a little salt to taste.
6. Step 6: 6. Combine all prepared ingredients in a large bowl, pour over the yogurt dressing, and sprinkle with chopped nuts before serving.