Fresh Greek Yogurt Salad

Recipe

4 cups Greek yogurt
1 large cucumber
1.5 large tomatoes
1 cup cilantro
1 large lemon
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder

Cooking Instructions:
Remove cilantro from its stems and chop cilantro leaves. Add chopped cilantro leaves to the fat free Greek yogurt. Mix chopped leaves and yogurt together while adding salt, pepper, and garlic powder. Next, slice lemon in half and remove seeds to prevent lemon seeds from getting into the mixture. Squeeze the juice out from the entire lemon and add it into the mixture. Once evenly mixed put the entire mixture in a blender and blend until it reaches the desired consistency. You may add in more lemon or seasonings to your preference after tasting if necessary. Chill mixture for a few hours, preferably over night. Peel skins off of the cucumber and slice lengthwise into quarters. Remove the seeded portions of the cucumber and chop the entire cucumber into half inch pieces. To ensure an even consistency chop the tomato into a size as similar as the cucumber. Finally, mix both ingredients to the chilled yogurt mixture. Eat your salad alone or serve with kabobs and sandwiches. My personal favorite is using it as a great dip!

Makes 5 Servings
Approx. nutritional value per serving

Features