Cool garden salad recipe

  • Portion size: Serves 6
  • Ready in 10 min
  • Difficulty: easy

A simple salad to serve alongside meat or fish.

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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
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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.
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  5. Mix the yogurt, mint, Tabasco and vinegar together. Pour into a jug and drizzle over the salad to serve.

Nutrition

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