Boiled vegetable salad with yogurt

4 servings

25 minutes

Vegetable salad with yogurt is a harmony of tenderness and freshness inspired by Greek culinary traditions. Its roots trace back to Mediterranean cuisine, where the balance of flavor and health benefits is valued. Potatoes and broccoli provide tenderness, carrots and green peas add natural sweetness, while natural yogurt gives a refreshing lightness. This dish is perfect as a light lunch or a side dish to the main course, filling the meal with the colors and flavors of nature. With its soft texture and delicate taste, it is especially enjoyable in summer when one craves something light yet nutritious. The salad can be served warm or chilled, making it versatile and convenient for any meal.

Energy value per serving

• Calories: 192.5
• Proteins: 8.4g
• Fats: 7.1g
• Carbohydrates: 27.8g

Ingredients

• Potato: 300 g
• Carrot: 180 g
• Frozen green peas: 150 g
• Natural yoghurt: 125 g
• Milk: 50 ml
• Butter: 1 tbsp
• Sugar: pinch
• Salt: pinch
• Broccoli cabbage: 250 g

Cooking steps

1. Peel the potatoes, cut into medium pieces, and steam with broccoli florets for 12 minutes.

   Required ingredients:

   • Potato: 300 g
   • Broccoli cabbage: 250 g

2. Clean the carrot and cut it into thin slices. Boil in a pot with one cup of water, a pinch of salt and sugar for 2-3 minutes, then add peas and milk. Bring to a boil and cook for one minute.

   Required ingredients:

   • Carrot: 180 g
   • Frozen green peas: 150 g
   • Milk: 50 ml
   • Salt:  pinch
   • Sugar:  pinch

3. Fry potatoes and broccoli in a pan for 2 minutes, add carrots and peas without liquid. Keep on medium heat for one minute, add yogurt, and fry for another minute.

   Required ingredients:

   • Potato: 300 g
   • Broccoli cabbage: 250 g
   • Carrot: 180 g
   • Frozen green peas: 150 g
   • Natural yoghurt: 125 g