CookEat Recipe
Artichoke and Cucumber Salad
Artichoke hearts, cucumber, courgette and radish are tossed in a parsley and Greek yogurt dressing. Lemon wedges accompany the salad.
Method
Steps
Step 1
Use 120 g canned artichoke hearts, drained and quartered. Wash and dry cucumber, courgette, radishes and parsley. Thinly slice vegetables, chop parsley and cut washed lemon into wedges.
Step 2
Whisk Greek yogurt with all olive oil, vinegar and parsley. Reserve a few courgette slices; toss all remaining vegetables and artichokes with the dressing.
Step 3
Top with reserved courgette and serve six side portions with lemon wedges. Keep refrigerated at 4°C or below until serving.
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