Potato Veggie Salad with Yogurt Dressing
This Potato Veggie Salad with Yogurt Dressing has roughly equal amounts of the different vegetables, fruit, corn and potatoes; equal amount in volume. This is a salad where the potato is one of the ingredients, not the primary one.
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Servings: 2 people
Ingredients
- 4 ounces spinach
- 1 avocado
- 8 ounces small potatoes cooked
- 4 ounces cucumber
- 2 ounces cheese Jarlsberg Cheese
- 1 ear corn
- 1/2 red bell pepper
Yogurt Dressing
- 1/4 cup yogurt
- 1/2 teaspoon curry powder
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper
Instructions
- Whisk together yogurt, curry powder, olive oil, lemon juice and salt and pepper.
- Wash the potatoes and cook them with peel until they're done. Allow to cool.
- Cook the corn for 15 minutes in boiling water with salt. Allow to cool.
- Wash the spinach, pat dry and cut in small pieces.
- Peel the cucumber and cut in small cubes
- Place the cooled corn, cut side down, on a cutting board. Use a sharp knife and cut downward, cutting kernels from the cob.
- Cut the cooled potatoes and the cheese in cubes.
- Clean the bell pepper and discard the core and seeds and cut in small cubes.
- Cut the avocado in half, remove the seed and peel and cut the fruit in small cubes.
- Mix fruit, vegetables, potato and cheese and pour dressing over salad.
- Mix and add salt and pepper to taste. Divide over 2 bowls or plates and serve.
Nutrition
Calories: 517kcal | Carbohydrates: 45g | Protein: 16g | Fat: 33g | Saturated Fat: 9g | Sodium: 252mg | Fiber: 12g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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