Ready in: 10 minutes
Yield: 12.2 fl. oz (360 ml)

3 1/2 oz (100 g) mayonnaise
5.3 oz (150 g) yogurt
3 tablespoons tomato ketchup
2 tablespoons milk
3 pickles
2 teaspoons lemon juice
1/2 red bell pepper
1 handful parsley
1 pinch of pepper

1. Combine the mayonnaise, yogurt, tomato ketchup, lemon juice and milk in a bowl. Stir to mix evenly.

2. Wash the parsley and bell pepper, then pat dry with kitchen paper. Cut the bell pepper in half, then discard the seeds and the white membranes. Finely chop the parsley, red bell pepper and pickles. Combine them with the yogurt mixture and stir to blend.

3. Refrigerate the dressing for 30 minutes.

Per serving (3 fl. oz // 90 ml):

Energy: 227 kcal / 950 kJ
Fat: 20,6 g
Carbohydrates: 6,9 g
of which sugars: 6 g
Protein: 2,8 g
Fibre: 0,8 g

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