Last Updated on June 24, 2019 by Ellen Christian
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- 1 (16 oz) carton plain Greek yogurt
- 3 small cucumbers, peeled, seeded & diced small (1 1/2 cups)
- 1 medium garlic clove, peeled & minced
- 2 tbsp finely chopped fresh dill or mint
- 1 tbsp extra virgin olive oil
- 1/2 tbsp red wine vinegar
- kosher salt, to taste
- freshly ground black pepper
- Mix the yogurt and cucumber in a medium bowl.
- Stir in the garlic, dill or mint, olive oil, and vinegar to combine. Season to taste with salt & pepper. Refrigerate before serving or dive in right away.
- Serve garnished with dill and/or mint.
I left out the red wine vinegar in mine and it was amazing! I also chose to use non-fat Greek yogurt to keep the calories down.
I found this recipe in Great Food Starts Fresh by Chef Nathan Lyon.
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Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.