Mango and cucumber ribbon salad with yogurt dressing

Mango and cucumber ribbon salad with yogurt dressing

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4 servings
10 minutes

Ingredients:

  • 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 (4% m.f.)
  • 60 mL (¼ cup) unsweetened almond beverage
  • 5 mL (1 tsp.) maple syrup

Nutritional value, per serving :

 
Calories 428
Fat 29.6 g
Saturated fat 4.4 g
Cholesterol 5 mg
Sodium 284 mg
Carbohydrates 33 g
Fibre 5 g
Protein 11.5 g

Preparation steps

  • 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.