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Garden Pea Salad with Bacon and Almonds and a Greek Yoghurt Dressing

25 min Mediterranean Dinner Gluten freeHigh proteinQuick & Easy
697
Calories
33g
Protein
39g
Fat
54g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Water - 15 ml (1 tbsp)
  • Greek yogurt - 15 ml (1 tbsp)
  • Almond - 10 g
  • Apple cider vinegar - 10 ml (2 tsp)
  • Potato, baked - 165 g
  • Bacon - 70 g
  • Peas, fresh - 160 g
  • Red onion, finely chopped - 30 g (0.3 whole)

How to make:

  1. Thaw the peas if using frozen. Finely chop the red onion, roughly chop the almonds
  2. Grill the bacon until cooked, then chop into strips
  3. In a small bowl combine the greek yogurt , tbsp water, apple cider vinegar and olive oil
  4. Combine the peas, onion and almonds, top with the bacon and drizzle over the dressing. Serve with baked potato
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