Fresh Summer Salad with Indian Yogurt Dressing


Wednesday was labor day here in Italy and keepin’ with doin’ Italian style, I’m off work and at home for a long weekend! Some things here are really great, and being at home means more cooking and more posting, I am loving this! The temperatures are starting to rise here so I wanted a nice simple, fresh and quick salad for lunch, but of course if I’m at home for lunch (finally!) I got make it interesting! The ingredients in this salad all go so well together and the dressing is what really gives it its wow factor. And this nice creamy Indian yogurt dressing with a bit of spice makes it a perfect combination.

For the Salad

Serving: 2


1/2 head broccoli

1 can chickpeas

1 c. chopped tomatoes

1/2 red onion


1. Cut the broccoli up into florets and boil for about 4 minutes, not too long, you still want it crunchy.

2. Chop up the tomatoes and onion.

3. Add the cooked broccoli and all the other ingredients together.

Now it’s time to dress it!

Indian Yogurt Dressing

Yield: 1/2 cup


1/2 c. soy yogurt

1 garlic clove

1 1/2  tsp. tandoori masala

1 tsp. curry powder

1 Tbs olive oil


1. Heat a sauce pan on medium-low with the olive oil, add the spices and heat just slightly, about 2 minutes (just enough to bring out their fragrance and toast them a bit).

2. Mince the garlic finely.

3. Add all the ingredients together and mix well.

Put it all together and enjoy!

Buon appetito!



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