Salmon, Veggies and Yogurt Bowl

Makes: 2 bowls

Preparation Time: 15 min

You’ll look forward to these great tasting lunchtime yogurt bowls that combine everything you need to give you lots of energy for the afternoon ahead.


250 ml plain yogurt (or plain greek yogurt) 1 cup
30 ml snipped chives 2 tbsp
clove garlic, minced
  Pinch each, salt and cayenne pepper  
250 g cooked salmon fillet, broken into chunks 8 oz
125 ml thinly sliced cucumber 1/2 cup
75 ml peeled coarsely grated beet 1/3 cup
125 ml baby spinach (or baby greens) 1/2 cup
medium radish, cut into thin matchstick-size pieces
1/2 avocado, sliced 1/2
125 ml your favourite sprouts (optional) 1/2 cup
15 ml pumpkin seeds 1 tbsp
30 ml canola oil 2 tbsp
1 ml curry powder 1/4 tsp


Step 1
Place yogurt in a medium bowl. Finely grate 1/2 tsp (2 mL) zest from lemon and add to yogurt. Squeeze out 3 tbsp (45 mL) juice from lemon. Stir 1 tbsp (15 mL) juice into yogurt along with chives, garlic, salt and cayenne. Divide between two deep soup bowls.

Step 2
Divide salmon over yogurt in each bowl: arranging it in a row towards the centre. Beside salmon, in rows, arrange cucumber, beets, spinach, radish and avocado. Divide sprouts (if using) and place in centre of each bowl. Sprinkle each bowl with pumpkin seeds.

Step 3
Whisk oil with 4 tsp (20 mL) lemon juice, curry powder and a pinch of salt. Drizzle dressing over bowls. Sprinkle with remaining lemon juice, if desired.


Cooking Tip: Use leftover chicken in place of salmon and toss some leftover whole grains, such as rice or barley with baby greens.
For the adventurous: Try a row of stir-fried bok choy or edamame.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Calories / Calories 585
Fat / Lipides 41 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 269 mg
Carbohydrates / Glucides 19 g
Fiber / Fibres 5.0 g
Sugars / Sucres
Protein Protéines 37 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer