Posted in BREAKFAST, DAIRY FREE YOGURT

Fresh Fruit And Veggie Yogurt Salad

FRUIT AND VEGGIE SAVORY YOGURT 2

FRESH FRUIT AND VEGGIE YOGURT SALAD

Fresh corn with pineapple? Fresh apple with English cucumber? Kalamata olive and fresh basil? All marinated in dairy free yogurt with smoked paprika, coriander and brown sugar? Toss in some Himalayan salt? Super natural juice rush? That’s what I ate for breakfast for a week. I couldn’t stop myself. You’ll probably think it’s not that great, but for whatever reason I finished every last morsel and drop. Would I make it again? If I want to feel as good as I felt all this week, probably yes.

Makes about 8 cups

1 fresh pineapple, peeled, cut in half, cored, then cut into stalks from end to end, then cut each stalk into bite-size triangles (wedges)

1 green apple, cored and cut into 1/2 inch cubes

1 English cucumber, unpeeled – cut ends off, cut in half crosswise, then cut each segment from end to end in half, then cut each stalk crosswise into 1/2 inch wide pieces

3 cooked ears corn-on-the -cob – stand each ear on broadest end on board or plate, then using sharp broad knife cut from top to bottom between kernels and cob till all kernels are removed

about 15 baby Kalamata olives, pitted – use the brown not purple colored olives for a milder flavor

10-12 lg. fresh basil leaves – stack, roll like a tight cigar, then cut crosswise into thin strips


2 c. plain vegan yogurt – I use SILK brand

3 T. light brown sugar

2 t. ground coriander

1/2 t. turmeric

2 t. smoked paprika

1 t. pink Himalayan salt

1 T. finely chopped fresh ginger root – break off a segment of the root, peel, very thinly slice into planks, stack, cut into tiny matchstick size, then cut crosswise into tiny bits


Place fruit, veggies, olives and basil into extra-large mixing bowl. Toss.

In another bowl combine yogurt, sugar, coriander, turmeric, smoked paprika and salt. Mix well. Pour over solids and toss to evenly coat. Serve immediately for best results.

What I do is transfer the tossed salad to covered containers and refrigerate for breakfast or lunch throughout the week. Sure the liquids from the fruits and vegetabls seep into the yogurt thinning it to a soup consistency, but I still like it.

However, if serving guests or you want to enjoy at least part of the salad in a more creamy state, then serve immediately and refrigerate leftovers to eat during the week as your daily dose of health food.






ENGLISH CUCUMBER

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Author:

© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT!

thanks for your thoughts. make your day your way.

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