- 6 mini cucumbers, cut into ribbons
- 1 fennel bulb
- 1 mango, sliced into thin strips
- 250 g (0.55 lb.) pressed cottage cheese, in chunks
- 20 g (0.04 lb.) microgreens
- 30 mL (2 tbsp.) flaked almonds
- 1 red onion, cut into pieces
- 1 jalapeno, cut into small pieces
- 60 mL (¼ cup) Oikos plain Greek yogurt (2% m.f.)
- 60 mL (¼ cup) unsweetened almond beverage
- 5 mL (1 tsp.) maple syrup
Nutritional value, per serving :
|Saturated fat||4.4 g|
Cut cucumber into ribbons.
Prepare fennel bulb and cut mango using a mandolin.
Place cucumber ribbons, fennel and mangos on a plate.
Place pressed cottage cheese and microgreens on top.
Top with flaked almonds.
Pour dressing over salad.