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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This healthy Sri Lankan recipe is from the City Times newspaper. Its colourful, tasty and my favourite salad of late that I really am enjoying this summer. I do substitute the mayonnaise with low-fat yoghurt for a healthier option. This can make a healthy breakfast as well on the days your home- free from office/school:)Also, I sometimes do snack on this instead of going for the Cadbury's Chocolate Bar. Ingredients:
50 g peas, boiled |
50 g carrots, boiled and cut into small pieces |
50 g boiled beans, cut into 1/2 cm pieces |
100 g boiled corn kernels |
5 tablespoons yoghurt |
1 tablespoon mayonnaise |
1 tablespoon sugar |
cucumber, lettuce,beetroot and carrot |
Directions:
1. Mix the yoghurt, mayonnaise, sauce and sugar well.
2. Add corn kernels.
3. Mix.
4. Add the remaining ingredients.
5. Mix again.
6. Refrigerate till it is cool.
7. Garnish.
8. Serve.
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