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Cool garden salad recipe

Name: Cool garden salad recipe
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 English round crisp lettuce; 1/4 cucumber; 1 small pomegranate; 150g pot natural yogurt; 3 tbsp chopped fresh mint; Few dashes of Tabasco; 2 tbsp white wine vinegar

Published: 31 Aug 06
Updated: 18 Mar 24

A simple salad to serve alongside meat or fish.

Easy
September 2006

Test kitchen approved

Serves 6
Ready in 10 min

A simple salad to serve alongside meat or fish.

Vegetarian recipes

Nutrition: per serving

Calories: 31kcals
Fat: 0.4g (0.2g saturated)
Protein: 2g
Carbohydrates: 4.8g (4.3g sugars)
Salt: trace

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Ingredients

1 English round crisp lettuce
1/4 cucumber
1 small pomegranate
150g pot natural yogurt
3 tbsp chopped fresh mint
Few dashes of Tabasco
2 tbsp white wine vinegar

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Method

Wash the whole lettuce, then shake off the excess water. Cut off the base of the stalk, open up the lettuce and separate out the leaves. Put onto a large platter.
Peel the cucumber and cut in half. Using a teaspoon, scoop out the seeds and discard. Thinly slice the cucumber and scatter over the lettuce.
Roll the pomegranate between your hands. Halve, hold upside-down and tap with a rolling pin to pop out the seeds. Sprinkle over the leaves.