top of page

Greek Yogurt Salad
Vegetarian
Lunch/Dinner
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.
bottom of page