Protein Salad Bowl with Tahini Yogurt
- Summer
- On the Side
We don't do boring salads here in the Valley! This tahini yogurt salad dressing uses our Greek Recipe yogurt, which is packed with protein and tastes amazing. It is the perfect addition to this vibrant and balanced salad.
Ingredients
Salad
½ cucumber diced into small cubes
1 avocado diced
200g broccoli
2 large handfuls of cooked edamame beans (frozen works well)
150g precooked grains like quinoa
Small bunch of coriander roughly chopped
1 Lime
Olive oil
Salt and pepper
Tahini yogurt
4 tbsp Yeo Valley Organic Greek Recipe 5% Fat Natural yogurt
2 tbsp tahini
Juice of ½ lemon
1 tbsp soy sauce
1 tsp honey
Salt and pepper
Method
Preheat your oven to 180 °C (fan). Chop your broccoli into florets and place on an oven tray, drizzle with olive oil and season. Place in the oven and cook for 15 minutes until golden and starting to crisp. Set aside.
In a large bowl, pop the broccoli, avocado, edamame, grains and coriander. Generously drizzle with olive oil and a squeeze of lime and salt and pepper and toss to combine.
For the tahini yogurt, combine the Yeo Valley Organic 5% Greek Recipe yogurt with the tahini, soy, honey, lemon and seasoning.
To assemble the salad, put a generous dollop of the tahini yogurt on each plate before placing the salad on top. You can serve the salad on its own, but it also goes nicely with salmon.
In this recipe...
Greek Recipe 5% Fat Natural
15
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