Yogurt vegetable salad
This Creamy Yogurt Veggie Salad is a crisp, refreshing, and incredibly satisfying side dish. Protein-rich Greek yogurt clings to every nook and cranny of the freshest vegetables
Ingredients
- 100 g Chrysanthemum
- 50 g lettuce
- 6 Cherry Tomato
- 2 egg
- 1 tablespoon olive oil
- 200 ml Homemade yogurt
- 1 tablespoon cheese powder
Instructions
- Wash the cherry tomatoes, cut them in half, and place them on the lettuce
- After the eggs are cooked, peel them and cut them into four pieces; place the cut eggs on the lettuce
- Take 200ml of homemade slightly sweetened yogurt (slightly sweet means the sugar content is 4% of the milk) and add one tablespoon of olive oil, then stir well
- Pour the stirred yogurt onto the dish
- Sprinkle a tablespoon of cheese powder on it, mix well and serve
Notes
Note that not all olive oils can be consumed raw. Refined olive oil, pomace oil, so-called pure olive oil, cooking olive oil, and sunflower oil (which isn't olive oil at all) shouldn't be consumed raw. Even when heated, these olive oils have limited nutritional value. For raw consumption, choose premium extra virgin olive oil, especially high-quality extra virgin olive oil.