Mint Yogurt Lamb Salad with Broccoli and Peas
Let’s bring a refreshing twist to your meal with this vibrant Mint Yogurt Lamb Salad! Picture a colorful bowl filled with mixed greens, crunchy broccoli, and sweet peas, all beautifully topped with succulent lamb. The mint yogurt dressing adds a zesty freshness, while the optional drizzle of tahini offers a nutty richness. This dish not only packs a flavorful punch but is also pregnancy-friendly! Feel free to swap out the greens or add in seasonal vegetables – let your creativity shine!
Ingredients
Equipment
Method
- Start by heating a skillet over medium-high heat. Add the diced lamb, season with salt and black pepper, and sear for about 3–4 minutes, or until browned and cooked through. Remove from heat and let rest for 5 minutes.
- Meanwhile, bring a pot of water to a boil. Add broccoli florets and cook for 2 minutes until bright and tender-crisp. Add peas in the last minute. Drain and rinse under cold water to stop cooking.
- In a mixing bowl, combine the Greek yogurt, chopped mint, lemon juice, and a pinch of salt. Mix well to create the dressing.
- In a large serving bowl, layer the mixed salad greens, followed by the broccoli and peas. Top with the sliced avocado and cooked lamb.
- Drizzle the mint yogurt dressing over the salad and add tahini on the side for those who want an extra touch of flavor.
- Garnish with additional mint leaves if desired and serve immediately. Enjoy!
Nutrition
Notes
Enjoy experimenting with this Mint Yogurt Lamb Salad! If you need to switch up the lamb, grilled chicken or chickpeas make delicious alternatives. For a lighter dressing, you can also use low-fat yogurt. This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Just keep the dressing separate until serving to maintain the crispness of the greens. Happy cooking!
