Ingredients:
- 6 mini cucumbers, cut into ribbons
- 1 fennel bulb
- 1 mango, sliced into thin strips
- 250 g (0.55 lb.) pressed cottage cheese, in chunks
- 20 g (0.04 lb.) microgreens
- 30 mL (2 tbsp.) flaked almonds
- 1 red onion, cut into pieces
- 1 jalapeno, cut into small pieces
- 60 mL (¼ cup) Oikos plain Greek yogurt (2% m.f.)
- 60 mL (¼ cup) unsweetened almond beverage
- 5 mL (1 tsp.) maple syrup
Nutritional value, per serving :
| Calories | 428 |
| Fat | 29.6 g |
| Saturated fat | 4.4 g |
| Cholesterol | 5 mg |
| Sodium | 284 mg |
| Carbohydrates | 33 g |
| Fibre | 5 g |
| Protein | 11.5 g |
Preparation steps
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Cut cucumber into ribbons.
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Prepare fennel bulb and cut mango using a mandolin.
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Place cucumber ribbons, fennel and mangos on a plate.
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Place pressed cottage cheese and microgreens on top.
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Top with flaked almonds.
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Pour dressing over salad.
