Baby Leaf and Orange Salad with Yogurt
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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- 100g seasonal baby salad leaves (6 handfuls)
- ½ handful fresh mint leaves
- 1 orange, peeled
- 60g raw carrot, peeled and grated
- 15g pumpkin seeds
- 1 tsp olive oil
- ¼ tsp Tamari soy sauce
- 1 tsp water
- 2 tbsp plain low fat yoghurt
- 1 tsp caster sugar
- 1. Lightly toast the seeds in a dry frying pan for 3 minutes, then leave to cool.
- 2. Shred the mint into small pieces using your hands and put all the leaves into a salad bowl.
- 3. Mix together the olive oil, soy sauce and water. Add to the bowl and toss all the salad ingredients together.
- 4. Tear or cut the orange into segments, halve them and add to your salad bowl with the carrots and pumpkin seeds.
- 5. Mix the sugar into the yoghurt and serve with the salad.
- recipe: Yvonne McKenzie
Digestible Nutrition https://www.digestiblenutrition.co.uk/