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.
1
Peel the potatoes, cut into medium pieces, and steam with broccoli florets for 12 minutes.
- Potato: 300 g
- Broccoli: 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.
- 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.
- Potato: 300 g
- Broccoli: 250 g
- Carrot: 180 g
- Frozen green peas: 150 g
- Plain (natural) yoghurt: 125 g
