green goddess tzatziki

Yoga Journal - - LIVE WELL -


Greek yo­gurt re­places sour cream in this clas­sic Greek dip (de­liv­er­ing nearly triple the pro­tein) while fresh herbs lend bright fla­vor with­out added calo­ries. The re­sult: a light and tangy dip that’s sur­pris­ingly sa­ti­at­ing.

1 Per­sian cu­cum­ber, peeled and shred­ded

¼ tsp salt

2 gar­lic cloves, minced

1 cup plain Greek yo­gurt

1 tbsp fresh dill, minced

1 tbsp fresh mint, minced

1 tbsp fresh pars­ley, minced, plus 1⁄8 tsp for gar­nish

In a colan­der, toss cu­cum­ber with salt, and let sit, 15 min­utes. Gen­tly squeeze cu­cum­ber with your hands to re­move ex­cess wa­ter. In a bowl, com­bine cu­cum­ber, gar­lic, yo­gurt, dill, mint, and pars­ley; stir to com­bine. Serve im­me­di­ately, gar­nished with pars­ley, or cover and store in the fridge for up to 5 days.

PAIR WITH radishes, baby car­rots, pear, green ap­ple, en­dive, snap peas, cu­cum­ber, napa cab­bage, or plan­tain chips NU­TRI­TIONAL INFO 86 calo­ries per serv­ing, 4 g fat (3 g sat­u­rated), 6 g carbs, 1 g fiber, 7 g pro­tein, 237 mg sodium

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