Middle Eastern · Lunch
Wild Greens and Yogurt Salad
A cold Levantine salad of blanched wild greens folded through thick strained yogurt, brightened with garlic, lemon and olive oil, finished with toasted walnuts and a dusting of sumac. Served chilled as part of a mezze spread alongside flatbread, it balances tangy dairy against grassy, mineral greens.
$3
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
301Calories
14.8gProtein
22.6gFat
12.4gCarbs
5.8gSugar
3.4gFiber
680mgSodium
27mgChol
6.8gSat Fat
735mgPotassium
340mgCalcium
2.8mgIron
0.7mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Strain the Greek yogurt through a cloth-lined sieve over a bowl in the fridge 15 minutes until it thickens to a labneh-like spoonable texture.
2
Blanch
Boil spinach and chard over high heat for 45 seconds until leaves collapse, then drain and plunge into cold water.
3
Prep
Squeeze cooled greens firmly in your hands until dry, then chop finely. Grate garlic and toast walnuts in a dry skillet over medium heat 2 to 3 minutes until golden and nutty, shaking often.
4
Fold
Stir garlic, olive oil, lemon juice and salt into yogurt until smooth and glossy. Fold greens into yogurt until marbled, then spoon onto a plate, drizzle with oil, and scatter walnuts, sumac and mint on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g full-fat Greek yogurt, strained
- 22 small handful (120g) fresh spinach, stems trimmed
- 22 small handful (100g) chard leaves, stems removed
- 2 clove2 clove garlic
- 2 tbsp30ml extra-virgin olive oil
- 1 tsp1 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 2 tbsp20g walnuts
- 1 tsp1 tsp sumac
- 22 small mint leaf
