Yoghurt Almond Salad with Bananas and Raisins

This salad is a perfect side dish for various dishes although it teams up especially well with spicy food as the yoghurt acts as a fire extinguisher in the mouth! I love this dish on the side of spicy Indian food as well as Thai and Mexican food. It also goes well with the Sunday barbecue such as lamb or fish. For best results let the salad rest in the fridge for a few hours before serving. Although this is not necessary it will really bring all the delicious flavours of the salad.

A really light and tasty side dish

This recipe is:

  • Egg free
  • Gluten free

This recipe is easy to make:

  • Lactose (dairy) free
  • Nut free
  • Vegan

Yoghurt Almond Salad with Bananas and Raisins

Serves 3-4 people as a side dish


  • 2 tablespoons raisins, soaked for 15 minutes
  • 2 tablespoons almond flakes
  • 500 millilitres yoghurt (or soy yoghurt)
  • 3 tablespoons agave nectar (or to taste)
  • A pinch of ground cardamoms
  • 1 ripe banana (not over ripe), sliced fairly thinly


  1. Place the 2 tablespoons raisins and 2 tablespoons almond flakes in a small bowl. Soak in boiling hot water for 15 minutes.
  2. Drain and place in a small bowl.
  3. Add the 500 millilitres yoghurt, 3 tablespoons agave nectar and the pinch of ground cardamoms. Stir well.
  4. Slice the banana fairly thinly and add to the salad. Stir carefully so as not to brake the banana slices too much.
  5. Cover the bowl with cling film and place in the fridge for a few hours (or at least 30 minutes).


  • You can make the salad the day before you serve it as long as you cover it with cling film.
  • You can add a tablespoon of chopped, toasted almonds just before serving. It gives a nice crunchy texture.
  • To toast the almonds, heat a frying pan (without oil) and heat the almond flakes for a few minutes or until fragrant or light brown. Let cool and chop finely.
  • You can use soy yoghurt instead of the natural yoghurt.