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Greek Yogurt Salad

Vegetarian

Lunch/Dinner

VISIT ORIGINAL RECIPE
Greek Yogurt Salad

Fat (g) / Serving

24.8

Net carbs (g) / Serving

Protein (g) / Serving

Servings

1

11.97

15.56

Ingredients

Ingredients
Grams
Net Carbs
Protein
Fat
40 grams Carrots
40
2.09
0.07
2.09
20 grams Peas
20
1.75
0.08
1.75
50 grams French beans
50
2.05
0.09
2.05
100 grams Greek Yogurt
100
3.98
5
3.98
sliced Olives and Jalapenos as per taste.
0
0
0
0
30 grams Walnut
30
2.1
19.56
2.1
Salt, Pepper and Tabasco to taste
0
0
0
0

Directions

Finely chop about 150 gms of carrot, peas and French beans.(50 gms each) Boil the mixed vegetables. Once boiled, then drain and allow to cool. Leave it in the refrigerator for about 20-25 mins to become slightly cold. Before serving add about 100 gms of hung curd to the boiled vegetables. Add sliced Olives and Jalapenos as per taste. For the dressing, add Salt, Pepper and Tabasco. Garnish with medium sized walnut pieces.
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