Ingredients:
- 2 cups mixed veggies (Carrots, cucumbers, tomatoes, capsicum, onions—go with what you love!)
- 1 cup yogurt – Greek yogurt works well!
- 1 tablespoon lemon juice – for that fresh zing!
- 1 tablespoon olive oil – or even a good desi cold-pressed oil!
- 1/4 teaspoon garlic powder (or a small clove of fresh garlic if you like it more garlicky)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Protein Option: Panner/Tofu/Chicken/Egg/Soya/Chickpeas/Rajmah/Fish
How to Make It:
- Chop the veggies into bite-sized pieces. The crunchier, the better!
- Whisk the dressing: In a bowl, mix together the yogurt, lemon juice, olive oil, garlic powder, salt, and pepper.
- Toss the salad: Add the veggies into the yogurt dressing and give it a good toss to coat everything.
- Serve chilled or enjoy it fresh!
Yogurt Dressing Recipe:
If you want to keep extra dressing handy, here’s how:
- 1/2 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder (or minced garlic)
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Just whisk everything together and store it in the fridge for up to 5 days. It’s super handy for salads or even as a dip for snacks!
Loaded with Vitamins A, C, K, calcium, and potassium—keeping your body nourished and feeling fresh!
