Warm Lamb and Mint Salad
This is the Warm Lamb and Mint Salad recipe.
- Prep: 15 min
- Cooking: 6 min
Ingredients
- 1 lb (450 g) lamb (any cut) cut in strips
- 1 garlic clove finely chopped
- 1 tbsp (15 mL) olive oil
- 2 tbsp (30 mL) lime juice or lemon juice
- 1/3 cup (80 mL) vegetable broth
- 1/2 cup (125 mL) couscous
- 2 tomatoes quartered
- 3/4 cup (180 mL) peeled and diced avocado
- 1 cucumber sliced
- 10 pitted black olives
- Choice of lettuce leaves shredded
- Light Dressing
- 2/3 cup (160 mL) sour cream
- 3 tbsp (45 mL) chopped fresh mint
- 3 tbsp (45 mL) lemon juice
- 1/4 cup (60 mL) water
- 1/2 onion finely chopped
- 1 tbsp (15 mL) teriyaki sauce
- Ground cumin to taste
- Dried oregano to taste
- Pepper to taste
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Preparation
In skillet, sauté lamb and garlic in oil over medium-high heat for 3 minutes. Stir in lime juice and continue cooking for another 3 minutes. Remove from heat and set aside.
Heat vegetable broth in microwave oven or in skillet. Place couscous in bowl. Cover with hot vegetable broth and let stand for 2 to 3 minutes, covered, or until all liquid is absorbed.
In salad bowl, combine lamb mixture and couscous. Add tomatoes, avocado, cucumber, olives and lettuce leaves. Sprinkle with dressing and toss lightly. Serve on individual plates.
Light Dressing:
In bowl, mix all ingredients. Season to taste with cumin, oregano and pepper.
Tips
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Nutritional information
Per serving| Energy: | 290 Calories |
| Protein: | 22 g |
| Carbohydrate: | 22 g |
| Fat: | 13 g |
| Fibre: | 3.6 g |
| Sodium: | 221 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 89 mg |
| Vitamin B12: | 131 % |
| Zinc: | 47 % |
| Vitamin C: | 33 % |
| Vitamin B6: | 29 % |
