Cool garden salad recipe

Cool garden salad recipe
  • Serves icon Serves 6
  • Time icon Ready in 10 min

A simple salad to serve alongside meat or fish.

Nutrition: per serving

Calories
31kcals
Fat
0.4g (0.2g saturated)
Protein
2g
Carbohydrates
4.8g (4.3g sugars)
Salt
trace
Calories
31kcals
Fat
0.4g (0.2g saturated)
Protein
2g
Carbohydrates
4.8g (4.3g sugars)
Salt
trace

Ingredients

  • 1 English round crisp lettuce
  • 1/4 cucumber
  • 1 small pomegranate
  • 150g pot natural yogurt
  • 3 tbsp chopped fresh mint
  • Few dashes of Tabasco
  • 2 tbsp white wine vinegar

Method

  1. Wash the whole lettuce, then shake off the excess water. Cut off the base of the stalk, open up the lettuce and separate out the leaves. Put onto a large platter.
  2. Peel the cucumber and cut in half. Using a teaspoon, scoop out the seeds and discard. Thinly slice the cucumber and scatter over the lettuce.
  3. Roll the pomegranate between your hands. Halve, hold upside-down and tap with a rolling pin to pop out the seeds. Sprinkle over the leaves.
  4. Mix the yogurt, mint, Tabasco and vinegar together. Pour into a jug and drizzle over the salad to serve.

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