Carrot, dill and yoghurt salad


Carrot, Dill and Yoghurt Salad

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1tbsp olive oil
  • 220g grated carrot
  • 3 tbsp Greek yoghurt
  • 2 cloves of garlic, chopped
  • 4 tbsp chopped dill
  • pinch of salt
  • 40g toasted walnuts


  1. Warm oil and saute carrots until wilted.
  2. Whisk 3 tbsp yoghurt, garlic, dill and salt.
  3. Stir in carrots, scatter with walnuts and serve warm or cold.

Allow about 5g of carbs per serving.


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