Facebook
Pinterest
Save
Print

Summer Veggie Salad with Curry

Name: Summer Veggie Salad with Curry
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Mixed greens, to taste; Watercress, to taste; 1 red bell pepper, finely sliced; 1 yellow bell pepper, finely sliced; 1 orange bell pepper, finely sliced; 1 cup green beans, cooked; 1 cup cooked peas; 1 carrot, finely sliced; 6 radishes, very finely sliced; Salt and pepper, to taste; 1 1/2 teaspoon curry; 1 teaspoon shredded ginger; 1/2 cup mayonnaise; 1/2 cup Yoplait® Greek 100 plain yogurt, original; 1 tablespoon spicy marmalade (optional)

Prep 10 min
Total 20 min
Ingredients 15
Servings 4

Summer is the perfect season to enjoy salads, especially fresh ones, tossed together with raw veggies. The wide selection of fruits and veggies we have access to this time of year is impressive, and most produce is high-quality and perfectly in season. This summer veggie salad with curry is perfect for a super light lunch on the beach, alongside fried fish, grilled chicken or marinated tofu in a little bit of soy sauce. You can also incorporate pineapple or grapes to make this recipe even more delicious.

Ingredients

To prepare the salad:

Mixed greens, to taste
Watercress, to taste
1 red bell pepper, finely sliced
1 yellow bell pepper, finely sliced
1 orange bell pepper, finely sliced
1 cup green beans, cooked
1 cup cooked peas
1 carrot, finely sliced
6 radishes, very finely sliced
Salt and pepper, to taste

To prepare the curry:

1 1/2 teaspoon curry
1 teaspoon shredded ginger
1/2 cup mayonnaise
1/2 cup Yoplait® Greek 100 plain yogurt, original
1 tablespoon spicy marmalade (optional)

Directions

1

To prepare the salad: In a container, create a bottom layer with the lettuce and watercress. Arrange all the other vegetables on top to really make the vibrant colors and textures pop. Salt and pepper to taste.
2

To prepare the curry sauce: Combine all ingredients using a hand mixer or blender to integrate.
3

Serve alongside the salad.

If you don’t eat dairy, skip the Greek yogurt and just use the mayonnaise. You can also make vinaigrette and add fried shallots and curry.

No nutrition information available for this recipe

Summer is the perfect season to enjoy salads, especially fresh ones, tossed together with raw veggies. The wide selection of fruits and veggies we have access to this time of year is impressive, and most produce is high-quality and perfectly in season. This summer veggie salad with curry is perfect for a super light lunch on the beach, alongside fried fish, grilled chicken or marinated tofu in a little bit of soy sauce. You can also incorporate pineapple or grapes to make this recipe even more delicious.