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Abby_boo
Green salad with fresh yoghurt dressing
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Ingredients
Directions
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Cook the broccoli and broad beans for about 4 minutes and let cool.
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In a blender or food processor, mix the yogurt with the garlic, lemon juice, basil, fresh mint and olive oil into a dressing. Season with salt and pepper.
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Roast the almonds in a dry, hot frying pan and keep separate.
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Divide the lamb's lettuce over a large dish and place the broccoli, broad beans, fennel and zucchini ribbons on top. Sprinkle with the dressing. Chop the almonds coarsely and sprinkle the salad with them.
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Nutrition
210Calories
Sodium0% DV0g
Fat15% DV10g
Protein24% DV12g
Carbs4% DV11g
Fiber0% DV0g
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