Iceberg Yogurt Salad

This iceberg yogurt salad is a delicious side salad for any main meal. I love the addition of cucumber and corn as it is super crunchy and sweet flavors. The yogurt, parsley, garlic and lemon sauce makes this salad super creamy and at the same time keeps it fresh and light.

Use your favorite vegan plain yogurt here and add some minced parsley, garlic and lemon juice. This salad dressing is also super versatile and can be enjoyed in many ways such as with roasted potatoes or on vegan kofte.

Why You’ll Love This Salad

• Crisp & Refreshing: Iceberg lettuce provides a satisfying crunch that pairs beautifully with the creamy yogurt dressing.
• Healthy & Nutritious: Packed with vitamins, fiber, and probiotics, this salad is a wholesome addition to any meal.
• Quick & Easy: Simple ingredients and minimal prep make this salad a go-to option for busy days.
• Versatile: You can customize it with additional toppings or proteins to suit your taste and dietary preferences.

Storage Tips

This salad is best enjoyed fresh, but you can store the components separately and assemble just before serving. Keep the chopped lettuce in an airtight container in the refrigerator for up to 2 days. The yogurt dressing can be stored for up to 3 days.

Iceberg yogurt Salad is one of my new favorite types of salad. I love to make a huge batch of this and keep the dressing on the side in the fridge. This way it’s not going to become soggy salad.

The Iceberg Yogurt Salad is a delicious, refreshing, and nutritious dish that’s perfect for any occasion. Whether you’re looking for a quick weekday lunch, a healthy side dish, or a vibrant addition to your dinner table, this salad is sure to satisfy. Try it today and enjoy the perfect balance of crunch and creaminess!

If you like this recipe check out:

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Iceberg Yogurt Salad

tastysimplyvegan

This salad is super easy to make, crunchy and full of flavours. Make it and enjoy with your loved ones!

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Prep Time 20 minutes mins

Course Salad

Servings 4

Ingredients

  

• 1 head iceberg salad
• 1 english cucumber
• 1 can corn
• 1 tbsp vegan yoghurt
• 1 handful parsley
• 2 cloves garlic, minced
• 1/2 lemon juice
• ½ tsp salt
• 1 tbsp water

Instructions

 

• Chop all the vegetable very finelly and transfer to a bowl.
• Mix yoghurt, minced garlic, chopped parsley, lemon juice, salt and water and make a sauce.
• Add sauce on the salad and mix well. Enjoy!

Keyword delicious, dip, fresh, gluten-free, healthy, lunch, recipe, salad, Veggies