Heart-Healthy Russian Salad
Discover a lighter twist on the classic Russian Salad with this nutritious and flavorful Heart-Healthy Russian Salad recipe. Packed with vibrant, fresh vegetables like steamed potatoes, carrots, green peas, crisp cucumber, and crunchy celery, this guilt-free dish swaps heavy mayonnaise for a tangy, low-fat Greek yogurt dressing infused with Dijon mustard, fresh dill, and a splash of lemon juice. Combined with sweet, juicy apple cubes for a hint of natural sweetness, this salad is a celebration of wholesome goodness that’s perfect for summer gatherings or meal prep. Ready in just 35 minutes, this refreshing, nutrient-rich salad is a satisfying, health-conscious choice for six servings. A cool, creamy option that’s both easy to prepare and heart-healthy, it makes balancing flavor and wellness feel effortlessly delicious!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 2 medium Carrots
- 1 cup Green peas
- 1 medium Apple
- 1 medium Cucumber
- 1 Celery stalk
- 1 cup Greek yogurt (low-fat)
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh dill
Instructions
Peel and dice the potatoes and carrots into small, uniform cubes.
Steam or boil the diced potatoes and carrots separately until they are tender but still firm, approximately 10 minutes for potatoes and 7-8 minutes for carrots. Set them aside to cool.
While the vegetables are cooking, blanch the green peas in boiling water for about 2-3 minutes. Drain and set aside.
Core the apple and dice it into small cubes. Peel the cucumber and dice it into small cubes as well.
Slice the celery stalk into thin slices.
In a large mixing bowl, combine the cooled potatoes, carrots, green peas, diced apple, cucumber, and sliced celery.
In a separate bowl, prepare the dressing by mixing the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
Pour the dressing over the salad and gently mix everything together until the ingredients are well coated.
Finely chop the fresh dill and sprinkle it over the salad. Gently fold to incorporate the dill.
Transfer the salad to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 51.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3793 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
