Cooking Instructions
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Step 1
Into a large bowl, add
Potatoes (4)
,
Cherry Tomatoes (120 g)
,
Avocado (1/2)
,
Kalamata Olives (60 g)
, and
Crumbled Feta Cheese (120 g)
.
Step 2
Into a small bowl, add
Extra-Virgin Olive Oil (45 mL)
,
Greek Yogurt (80 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 3
Add dressing to the salad along with
Arugula (60 g)
, and stir until all ingredients are combined.
Step 4
Refrigerate salad for a couple of hours before serving. Serve chilled or at room temperature.
