Tortellini Apple Salad with Skyr-Aioli Dressing
Fresh tortellini salad with apple, olives, and a creamy skyr-aioli dressing.
- 25 min
- 553 kcal / serving
- easy
- Protein
- 26.8 g
- Fat
- 20.9 g
- Carbs
- 65 g
Contains: gluten, milk, egg, sulphites, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g tortellini
- 10 g parmesan
- 250 g iceberg lettuce
- 100 g tomato
- 100 g apple
- 10 g olives (chopped)
- 10 g garlic (chopped & pickled)
- 5 g fresh dill (chopped)
- Juice of half a lemon
- For the dressing:
- 150 g skyr
- 10 g aioli
- 5 ml olive oil
- A splash of red wine vinegar
- 5 g parmesan
- Seasoning: salt, pepper & garlic powder
- Optional: crushed high-protein chips for topping
Method
- Cook the tortellini in salted water according to package instructions, drain and let cool briefly.
- Chop the iceberg lettuce, dice the tomato, and add to a large bowl with the olives, garlic, and dill.
- For the dressing, mix skyr, aioli, olive oil, red wine vinegar, and parmesan until smooth, season with salt, pepper, and garlic powder.
- Add the tortellini and apple to the salad, drizzle with lemon juice, and fold in the dressing.
- Sprinkle with parmesan and top with crushed high-protein chips if desired.
- Tip: if not eating right away, keep the dressing separate so the salad doesn't get soggy.
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