ADVERTISEMENT
Prepare the Vegetables: Wash and chop all the vegetables as directed. Arrange them in a large salad bowl.
Make the Dressing: In a small mixing bowl, whisk together the Greek yogurt, minced garlic, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Adjust the tanginess or saltiness as preferred.
Combine: Pour the garlic yogurt dressing over the prepared vegetables. Toss gently until everything is evenly coated.
Chill: Let the salad sit in the fridge for 15–20 minutes to allow the flavors to meld.
Serve: Garnish with fresh parsley before serving.
Serving and Storage Tips
Serving: Serve this salad chilled for the best flavor. It pairs wonderfully with grilled chicken, fish, or as a standalone dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving again, as the dressing may settle.
Variants
Add Protein: Toss in some grilled chicken, shrimp, or chickpeas for added protein.
Spicy Kick: Mix in a pinch of red chili flakes to the dressing for a bit of heat.
Different Veggies: Substitute or add other vegetables like shredded carrots, radishes, or snap peas.
Dairy-Free: Use a plant-based yogurt alternative for a dairy-free version of the dressing.
FAQ
Q: Can I prepare the salad ahead of time?
A: Yes, you can prepare the vegetables and dressing separately in advance. Combine them right before serving to keep the salad fresh and crisp.
Q: Can I use low-fat yogurt for the dressing?
A: Absolutely! Low-fat Greek yogurt works perfectly and keeps the dressing lighter without compromising on flavor.
Q: What’s the best way to spiralize zucchini?
A: You can use a spiralizer tool for even and consistent zucchini noodles or a simple vegetable peeler for ribbons.
ADVERTISEMENT
