This skinny greek yogurt broccoli salad is a simple veggie dish that combines fresh broccoli florets, dried cranberries, thick-cut bacon crumbles, and a sweet creamy dressing made with greek yogurt! It’s the perfect healthy side dish for any spring meal! INGREDIENTS: 3 small heads of broccoli, cut into bite-sized florets 1 medium red onion, chopped ½ cup of walnuts or sunflower seeds (or both!) ½ cup dried cranberries ½ cup bacon, crumbled (use tofu for a vegan option) ¾ cup
Lettuce, tomato, cucumber, and cheese if you're lucky. We get it. The same old salad, time after time can be a bit of a bore. But move over, this recipe blends handful of spices with fish (or without for a vegan option), vegetables and chickpeas (for extra protein, fibre and iron), making this not just a perfect meal choice, but a dish your taste buds will crave more of. Ingredients: Salad 250g cauliflower florets
200g chickpeas drained
50ml olive oil
2 tsp Moroccan spice/
The mix of dill and mint with a slight bite of garlic is what makes this recipe truly special. We could eat it all day. Since this recipe can be made with our #dairyfree Natural Unsweetened Greek yogurt instead of mayonnaise or sour cream it is also a healthy side to a tasty summer BBQ! Your family and friends will be asking you for this tasty recipe in no time! Ingredients: 1 cup Kingland Dairy Free Natural Unsweetened Greek Style Yogurt 3-4 seedless cucumbers, sliced thinly
Ever since our trip to Japan, we've developed an addiction to Japanese tofu salad and haven't been able to stop thinking about it. Sure, 'tofu' and 'salad' aren't exactly the most exciting things to come together in a sentence but somehow, when the sweet tart sesame dressing is combined with the savoury roasted seaweed and soft tofu, magic happens. Once you tuck into it, you'll be wondering why you never tried it earlier.
Perfect for summer months, try the Japanese Tofu Sal