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🍽️ Creamy Spinach Yogurt Salad with Pomegranate Seeds

66 kcal · 30 min · 4 servings

Ingredients

• 500 g spinach leaves
• 1 onion
• 2 tbsp olive oil
• 2 tsp turmeric powder
• 3 garlic cloves
• 450 g whole milk yogurt
• 50 g sour cream
• salt
• white pepper
• 1 pomegranate

Instructions

1. 1. Thoroughly wash the spinach in cold water.
2. 2. Let the washed spinach drain well.
3. 3. Peel the onion and cut it into fine dice.
4. 4. Cut the spinach leaves into wide strips.
5. 5. Heat the oil in a pan.
6. 6. Sauté the onion cubes in the hot oil.
7. 7. Add the turmeric and sauté it briefly.
8. 8. Add the cut spinach strips to the pan.
9. 9. Pour 100 milliliters of water into the pan.
10. 10. Cook the spinach for 5 minutes until it is soft.
11. 11. Place the cooked spinach into a colander.
12. 12. Let the spinach cool down in the colander.
13. 13. Peel the garlic.
14. 14. Press the garlic through a garlic press.
15. 15. Mix the pressed garlic with the yogurt.
16. 16. Stir the sour cream into the yogurt mixture.
17. 17. Gently fold the cooled spinach into the yogurt sauce.
18. 18. Season the salad with salt to taste.
19. 19. Season the salad with black pepper to taste.
20. 20. Open the pomegranate fruit.
21. 21. Loosen the seeds from the fruit using a fork.
22. 22. Garnish the finished salad with the pomegranate seeds.

Nutrition per serving

• kcal: 66
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 4 g