Yogurt tomato pesto dressed veggie salad

2 servings
15 min
15 min
Very Easy
A colorful crunchy veggie salad in a low fat pesto dressing


Number of serving: 2

For salad:

5-6 florets cauliflower

5-6 florets broccoli

1 small carrot (peeled and cut diagonally)

7-8 beans (stringed)

1 small red capsicum (sliced)

1 small yellow capsicum (sliced)

8-10 baby corns

For dressing;

1 cup basil leaves

A handful of walnuts (1/4 cup approx, +/-)

2 cloves garlic

2 green chillies

11/2 tbsp parmesan

1 tbsp yogurt

4-5 sun dried tomato slices (available at Fab India)

3-4 tbsp olive oil (+/- the amount to achieve desired consistency)

Salt to taste


  • Step 1 - Yogurt Tomato Pesto Dressed Veggie Salad
    For the salad, keep a bowl of ice cold water ready.
    Bring a large pot of water to a boil and add 1 tsp salt. Boil each vegetable individually since each has a different cooking point.

    Cook just enough so that each veggie retains some crunch. Immediately plunge into the cold water.

    Remove from the cold water and drain. Place the veggies on a towel to remove excess water.
  • Step 2 - Yogurt Tomato Pesto Dressed Veggie Salad
    For the dressing, put all the ingredients together in a food processor or a grinder. Blend well and adjust the seasoning and flavours.

    Pour the dressing over the veggies and serve.

Rate this recipe:

Related recipes


Daily Menu

Receive daily menu: