Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Winter Squash and Leek Salad with Yogurt Dressing
30 min.
Time:
311
calories
Calories:
Health Score:
95 / 100
Ingredientsfor
- Ingredients
- 800 grams Crookneck pumpkin
- 2 small Leeks
- salt
- ½ organic lemon (juiced)
- 2 Tbsps olive oil
- 200 grams black, pitted Olives
- freshly ground peppers
- For the yogurt sauce
- 1 garlic clove (minced)
- 500 grams Yogurt (0.1% fat)
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 1 Tbsp freshly chopped Lemon balm
- 1 Tbsp olive oil
Preparation
1.
For the salad: Peel the squash, halve, remove the seeds and cut into bite-sized pieces. Trim the leeks, rinse and cut into rings. Place the squash and leeks in a saucepan and fill with enough water to just cover. Add 1 heaped tsp salt and the lemon juice. Bring to a boil then cover, reduce the heat to medium and simmer for 3-5 minutes, until the vegetables are al dente. Drain and let cool.
2.
Toss the squash and leeks with 2 tablespoons oil and the olives and season with salt and pepper. For the yogurt sauce: Stir all ingredients together and season with salt and pepper. Arrange the squash salad on serving plates and serve drizzled with yogurt sauce.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |