Egg and Tomato Salad with Yoghurt Dressing

Hello hungry ones!

If it’s not that obvious yet, I am a hardcore fan of yoghurt. Since I have my own supply in my house now (which is a big deal in this place because it’s so freaking expensive), I can do whatever I want with it. I am currently on the stage of experimenting with dishes and uses and perfecting the method. I want to use different strains of bacteria that will thrive excellently on hot and cold environments delivering optimum probiotic benefits to consumers. But enough geek talk.

Let’s talk about my yoghurt dressing. It’s ace. I use it all the time now, as batter (you gotta add flour for it but that’s it), as a dip for fries and tempeh, and marinade as well.

IMG_0457

I used it for my Egg and Tomato Salad at first though, as pictured with my cucumber sticks and tempeh sheets. It’s very simple and light.

Without further ado, here it is.

Egg and Tomato Salad
What you need:

  • 1 organic egg, hard boiled and sliced into bite size pieces
  • 1 ripe organic tomato, diced
  • a bunch of lettuce leaves, cut into bite size pieces
  • salt, to taste

Yogurt Dressing/Dip
What you need:

  • 1/4 c plain yogurt (recipe here)
  • 1 clove garlic, crushed into a paste
  • 1 cm ginger, grated
  • salt, to taste
  • 1/2 lemon

What to do:

1. Arrange lettuce leaves on a plate. On a separate bowl, mix egg and tomato. Add a pinch of salt. Let it stand for when you make your dressing.

2. For the dressing: On a smaller bowl. Mix everything except for the lemon. When everything is fully incorporated, squeeze the lemon (leave out the seeds) and mix until runny-creamy.

3. Now add the dressing according to taste on your bowl of egg-tomato mixture. Mix well and top it on a bed of lettuce. Enjoy!

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