Salads · Finnish

Salad on a bed of yogurt

Name: Salad on a bed of yogurt
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Finnish
Ingredients: 2 dl Greek yogurt; 1 tsp grated lemon zest; 1 tsp lemon juice; 0.25 tsp salt; 0.25 dl extra virgin olive oil; 2 tsp lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp sugar; pinch of salt; pinch of black pepper; 150 g broccolini; 0.5 bag sugar snap peas 150 g each; 150 g green grapes; 1 large ripe avocado 200 g; 0.3333333333333333 bag organic arugula 65 g each; 0.5 dl salted peanuts, chopped

Assemble a fresh green salad on a bed of rich yogurt sauce and finish with a lovely lemon vinaigrette. This spring salad is a guaranteed hit on the festive table!

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Mix the lemon zest, juice, and salt into the yogurt. Place in the refrigerator to let the flavors blend.
2
Mix the vinaigrette ingredients well with a fork.
3
Rinse the broccolini and trim off any small pieces from the ends of the stems if needed.
4
Boil the broccolini for 3-4 minutes. Cool under cold running water and drain well.
5
Rinse the sugar snap peas and trim the dry ends if necessary. Halve the rinsed grapes.
6
Halve the avocado and remove the pit. Peel the avocado and slice the flesh.
7
Transfer the broccolini, sugar snap peas, and grapes to a bowl, and pour the vinaigrette over them. Toss to combine.
8
Spread the seasoned yogurt onto the bottom of a serving platter, and arrange the broccolini, sugar snap peas, grapes, arugula, and avocado on top. Finish the salad with the chopped salted peanuts. Serve immediately.