Ingredients
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1 1/2 cup full-fat plain Greek yogurt
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1 garlic clove, grated
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Juice of 1 lemon
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½ teaspoon salt
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¼ teaspoon black pepper
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3 tablespoons fresh dill, chopped
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1 carrot, peeled
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1-2 mini cucumbers
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A handful of sugar snap peas
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A pinch of sprouts, fresh herbs, or arugula
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1 roasted beet, chopped
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4-5 pitted Castelvetrano olives
Directions
In a shallow bowl (like a pasta bowl), stir together the yogurt, garlic, lemon juice, salt, pepper, and dill.
Slice the carrots, cucumbers, and snap peas on the bias and pile on top of the yogurt.
Add the sprouts, beets, and olives to the bowl as well.
Season to taste (you can add a drizzle of olive oil, too), and serve.
Recipe Note
What You'll Need
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