Chopped Summer Salad w/ Yoghurt
6 People
238 Cals
Chopped Summer Salad w/ Yoghurt
6 People
238 Cals
About the recipe
This vibrant salad is bursting with health benefits and goodness. High in fibre, restorative minerals and antioxidants to support digestion, immunity, and skin health. Fresh mint and parsley add chlorophyll and natural detoxifying properties, and olive oil and walnuts boost heart-healthy fats and boost nutrient absorption. I love serving this salad on a bed of thick Greek yoghurt that boosts protein, calcium, and probiotics for gut health. You can also add additional chickpeas for extra protein if desired.
Nutrition Per Serving
238
Calories
13g
Fat
2g
Saturates
17g
Sugars
38mg
Salt
8g
Protein
26g
Carbs
5g
Fibre
Ingredients
Switch measurement units
- 1 red onion thinly sliced
- 1 sea salt flaked
- 2 lemons juiced
- 3 Persian cucumbers halved and sliced
- 90 g baby spinach leaves or torn iceberg lettuce or gem
- 2 red capsicum chopped (fresh or roasted)
- 250 g cherry tomatoes halved
- 1 bunch mint chopped
- 1 bunch parsley chopped
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey raw
- 250 ml Greek yoghurt
- 60 g pine nuts or pistachio
Embellishments
- 1 pomegranate, flat bread, chickpeas
Method
- COMBINE onion, salt, and the lemon juice then allow to sit for 10 minutes at room temperature to pickle.
- COMBINE cucumber, spinach or lettuce, capsicum, tomato, mint and parsley.
- DRAIN the lemon juice from the onions into a separate bowl and mix with the pomegranate molasses and olive oil and honey. Pour over the salad and add the sliced onions to the salad.
- SREAD the yoghurt onto the base of a serving platter and pile over the salad.
- TOP with nuts and extra embellishments, such as pomegranate.
- SERVE with flatbread on the side then enjoy.
This salad is delicious served with added protein as a complete meal. I love using leftover roast chicken, chickpeas or tuna. Perfect for a summer table.
