Baby Leaf and Orange Salad with Yogurt
Serves 2
Put the spring onto your step with this refreshing salad. My grandmother used to make her salad dressings with lain yogurt sweetened with a little sugar, rather than oil and vinegar. This makes the salad more filling, less acidic and gives you an excellent helping of calcium, important for strong bone health.
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Prep Time
20 min
Prep Time
20 min
  1. 100g seasonal baby salad leaves (6 handfuls)
  2. ½ handful fresh mint leaves
  3. 1 orange, peeled
  4. 60g raw carrot, peeled and grated
  5. 15g pumpkin seeds
  6. 1 tsp olive oil
  7. ¼ tsp Tamari soy sauce
  8. 1 tsp water
  9. 2 tbsp plain low fat yoghurt
  10. 1 tsp caster sugar
  1. 1. Lightly toast the seeds in a dry frying pan for 3 minutes, then leave to cool.
  2. 2. Shred the mint into small pieces using your hands and put all the leaves into a salad bowl.
  3. 3. Mix together the olive oil, soy sauce and water. Add to the bowl and toss all the salad ingredients together.
  4. 4. Tear or cut the orange into segments, halve them and add to your salad bowl with the carrots and pumpkin seeds.
  5. 5. Mix the sugar into the yoghurt and serve with the salad.
  6. recipe: Yvonne McKenzie
Digestible Nutrition