GREEK SALAD
INGREDIENTS
- 200g yellow peppers
- 200g red peppers
- 80g Red onions
- 150g tomatoes
- 200g cucumbers
- 150g Greek yoghurt
- 4 Tablespoons lemon juice (40g)
- 30 Tablespoons extra virgin olive oil EVO oil (30g)
- 5g Mint
- 4g Salt
NUTRITIONAL VALUE
- Energy value for 1 person: kcal 153 – Protein 4.29 g – Sodium 432.76 mg – potassium 493.76 mg – phosphorus 103.57 mg
METHOD
To decrease the strong taste of red onion, you can chop it finely, wash it with apple vinegar and then with cold water.
Wash and cut all the other the vegetables. Add onion. Arrange all the ingredients on the serving dish.
To prepare yogurt sauce, place the yogurt in a small bowl. Add the lemon juice,
3 tablespoons of olive oil and salt. If desired, add the chopped mint and mix it all with a spoon.
It’s a great dish for spring or summer days but also for a light lunch.
NOTE
The recipe is indicative and requires specialist medical advice in relation to the degree of kidney failure.