Super-nutritious salad pot

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Serves: 8

By Buckets

(1 Vote) 1


  • 1 cheddar grated

  • 1 tbsp plain yoghurt

  • 1 mayonnaise

  • 1 courgette diced

  • 1 tsp soy sauce (start low and add more to taste)

  • 1 carrot washed and grated

  • 1 handful chives (or basil, parsley, chopped celery or fennel leaves.)

  • 1 sweetcorn kernels (fresh, tinned or frozen)


  1. Put courgette in a sieve, sprinkle lightly with salt and leave for 30mins.
  2. Place all the other ingredients in a bowl (equal quantities yoghurt and mayonnaise) and mix well.
  3. Rinse courgette well, pat dry with kitchen roll and add to salad.
  4. Chill before serving (unless using frozen sweetcorn in which case the salad will stay cool while the corn defrosts).

Handy Hint

Add tuna, cooked chicken or crispy bacon if you like.

Additional Information

  • yoghurt

  • carrot

  • Make Ahead

  • Kids can help

  • Salad

  • Low fat

  • Lunchbox

  • Side

  • Main Course

  • Starter

  • Snack

  • Vegetarian

  • Gluten Free

  • Nut Free

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Your comments

  • Buckets 21/05/08 17:18

    Yummy in a small salad pot or as a jacket potato topping. In large quantities and a smart bowl, looks pretty on a buffet. Could also add fresh or frozen peas.