3 Healthy Summer Salads - Potato Salad, Tomato Salad and Vegetable Dip Recipes
I have developed my very own potato salad recipe. I decided I would nail this one, because in the summer, accompanied with a barbecue or roast, potato salad is so versatile, refreshing and light, and it really fits in with the long, hot summer days. This is because, I think, I slightly lose my appetite for sweet recipes, and focus on the savoury ones.
For this recipe, my secret ingredient to keep it healthy and light is 0% fat-free Greek natural yogurt. This is great because being a refrigerated ingredient, the salad is cool and can be stored in the fridge and re-used throughout the week. I decided to use a selection of herbs and spices; smoked paprika, pepper, soy sauce, English mustard and freshly squeezed lemon juice. This is the video I made of it with a step-by-step guide:
Ingredients
3 medium to large sized potatoes, 1 cup of 0% fat-free Greek natural yogurt, half a teaspoon of smoked paprika, half a teaspoon of soy sauce, one quarter of a teaspoon of mustard (or less), the freshly squeezed juice of half a lemon, salt, pepper, quarter of a cup of spring onion, quarter of a cup of peas, quarter of a cup of sweetcorn.
As I was developing this recipe, and trying out other herbs with the Greek yogurt, I quite accidentally stumbled upon another recipe which also held great success at home; a vegetable dip recipe with cumin, Italian seasoning, parsley and grated cucumber. It tasted just right to dip celery and carrots into it.
And then, I thought, why not add spring onion and tomatoes and turn it into a tomato salad? Or you could add carrots instead of the tomato, turning it into a carrot salad. Basically, you get my point, it's a flexible recipe you can turn it into anything that's left in your fridge - even red pepper salad. Here is the step-by-step guide on the recipe:-
Vegetable Dip Recipe Ingredients:
1 cup of 0% fat-free Greek natural yogurt, half a teaspoon of cumin, half a teaspoon of Italian seasoning, half a teaspoon of parsley, half a teaspoon of soy sauce, one quarter of a teaspoon of mustard (or less), the freshly squeezed juice of half a lemon, pepper and grated cucumber.
Tomato Salad Recipe Ingredients:
1 cup of 0% fat-free Greek natural yogurt, half a teaspoon of cumin, half a teaspoon of Italian seasoning, half a teaspoon of parsley, half a teaspoon of soy sauce, one quarter of a teaspoon of mustard (or less), the freshly squeezed juice of half a lemon, grated cucumber, pepper, quarter of a cup of spring onion, 250g of cherry tomatoes chopped in half.
So go on, give it a try and let me know what you think. Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.
For this recipe, my secret ingredient to keep it healthy and light is 0% fat-free Greek natural yogurt. This is great because being a refrigerated ingredient, the salad is cool and can be stored in the fridge and re-used throughout the week. I decided to use a selection of herbs and spices; smoked paprika, pepper, soy sauce, English mustard and freshly squeezed lemon juice. This is the video I made of it with a step-by-step guide:
Ingredients
3 medium to large sized potatoes, 1 cup of 0% fat-free Greek natural yogurt, half a teaspoon of smoked paprika, half a teaspoon of soy sauce, one quarter of a teaspoon of mustard (or less), the freshly squeezed juice of half a lemon, salt, pepper, quarter of a cup of spring onion, quarter of a cup of peas, quarter of a cup of sweetcorn.
As I was developing this recipe, and trying out other herbs with the Greek yogurt, I quite accidentally stumbled upon another recipe which also held great success at home; a vegetable dip recipe with cumin, Italian seasoning, parsley and grated cucumber. It tasted just right to dip celery and carrots into it.
And then, I thought, why not add spring onion and tomatoes and turn it into a tomato salad? Or you could add carrots instead of the tomato, turning it into a carrot salad. Basically, you get my point, it's a flexible recipe you can turn it into anything that's left in your fridge - even red pepper salad. Here is the step-by-step guide on the recipe:-
Vegetable Dip Recipe Ingredients:
1 cup of 0% fat-free Greek natural yogurt, half a teaspoon of cumin, half a teaspoon of Italian seasoning, half a teaspoon of parsley, half a teaspoon of soy sauce, one quarter of a teaspoon of mustard (or less), the freshly squeezed juice of half a lemon, pepper and grated cucumber.
Tomato Salad Recipe Ingredients:
1 cup of 0% fat-free Greek natural yogurt, half a teaspoon of cumin, half a teaspoon of Italian seasoning, half a teaspoon of parsley, half a teaspoon of soy sauce, one quarter of a teaspoon of mustard (or less), the freshly squeezed juice of half a lemon, grated cucumber, pepper, quarter of a cup of spring onion, 250g of cherry tomatoes chopped in half.
So go on, give it a try and let me know what you think. Feel free to subscribe to my youtube channel here and also please visit my Instagram page, my facebook page, my pinterest page and my twitter account.
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