Fresh Trio Veggie Plate 🥒🥕

A light, refreshing, and super healthy dish inspired by your image — now fully bacon-free!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

2 cups green beans, chopped

1 small red onion, finely diced

1 tbsp olive oil

Salt & pepper to taste

For the Creamy Cucumber Salad:

1 large cucumber, thinly sliced or ribboned

2 tbsp yogurt or light sour cream

1 tsp lemon juice

Salt & pepper to taste

For the Carrot Salad:

2 medium carrots, grated

1 tbsp olive oil

1 tsp lemon juice

Fresh parsley, chopped

Pinch of salt

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Sauté the Green Beans

Heat olive oil in a pan over medium heat.

Add diced red onion and cook 2–3 minutes until softened.

Add the chopped green beans, salt, and pepper.

Cook for 8–10 minutes until tender. Set aside.

Make the Creamy Cucumber Salad

In a bowl, mix yogurt (or sour cream), lemon juice, salt, and pepper.

Add the thinly sliced cucumber and toss gently until coated.

Chill briefly if possible.

Make the Carrot Salad

In another bowl, combine grated carrots, olive oil, lemon juice, parsley, and salt.

Mix well.

Assemble the Plate

Add the sautéed green beans, creamy cucumber salad, and carrot salad to the plate in three neat sections.

Serve immediately and enjoy!

Prep Time: 10 min

Cooking Time: 10 min

Total Time: 20 min

Kcal: ~210 kcal

Servings: 1 plate