This vegetarian salad is great for a light refreshing summer’s lunch. Great to serve at a party along with pizzas and wings! It’s an explosion of flavours. The tangy greek yogurt, sweet tartness of the Granny Smiths, creamy avocado and crunchy kale leaves all come together to keep your tastebuds dancing. The pure plant goodness also gives you tremendous energy to power through the day. None of that mid-day sluggishness!
I will recommend serving this as a side dish with some grilled fish, chicken or roasted sweet potatoes. If this is your main dish, try adding some raw nuts or seeds to add more bulk and protein.
This salad was inspired by one of my favourites lifestyle bloggers, A Cup of Jo. You can see the original recipe here.
Coconut yogurt was used in the original recipe but I substituted it with Greek yogurt. Coconut yogurt is really expensive in Singapore, not to mention difficult to find. As one who is lactose intolerant, I was quite hesitant to use Greek yogurt but after reading up and knowing that it has a lower lactose level compared to milk or natural yogurt, I decided to give it a shot. I monitored myself and only ate 1 serving spread over a few days and did not encounter any tummy discomfort. Please preferably buy Greek yogurt and not Greek-style yogurt. Greek yogurt is strained at least 3 times to remove the whey and water from the yogurt. This results in a thick and nutritious mixture. Greek-style yogurt on the other hand, may use starch or other additives to quicken the thickening process, eliminating or decreasing the number of times strained. You can read more about the differences here.
After spending much time in the igloo section of the supermarket, I would recommend buying FAGE Total Yogurt. These yogurt are made in Athens, Greece using the traditional straining method. I chose the high-fat variety as I believe fats are necessary for your body to absorb the nutrients in the kale and other vegetables as many of the vitamins in vegetables are fat soluble. Here’s an interesting read. Also, having a good amount of fats in dressings really bring out the flavours in salads and make them so delicious!
Recipe: Refreshing Summer Greens
For the salad:
- 1/4 Avocado, cubed
- 1/2 Granny Smith Apples, chopped
- 1/4 Red Onion, sliced
- 1/4 Yellow Capsicum, sliced
- 200 grams Kale
For the dressing:
- 1 tablespoon Greek yogurt
- 1/2 teaspoon olive oil
- 1/4 lemon, juiced
- Sea Salt and fresh ground pepper
1. In a small bowl, mix dressing ingredients together with a fork.
2. On a large plate, mix 1 teaspoon of the mixed dressing with the kale leaves and gently massaged for 1 minute.
3. Place the remaining salad ingredients on the plate and drizzle with the remaining dressing to serve.
Thank you so much for reading!