Garlicky Yogurt
Posted: | Categories: Recipes | Tags:breakfast snacks
Garlicky Yogurt with Veggies
Melissa Ben-Ishay
Breakfast
I’ll be the first to tell you I don’t like yogurt. Garlicky yogurt is a different story. It’s the perfect protein-packed base for a mid-morning salad when I’m working from home. Pile leftover veggies, a lightly dressed salad, and fried eggs on top, and you have the best breakfast I can think of. It’s also the perfect base for a bed of crudité—pile on any raw veggies you have in your fridge (sugar snap peas, roasted beets, sliced carrots, sliced cukes, sprouts, etc) and swipe up a little garlicky yogurt in every bite. You’re welcome.
Ingredients
1 1/2 cup full-fat plain Greek yogurt
1 garlic clove, grated
Juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons fresh dill, chopped
1 carrot, peeled
1-2 mini cucumbers
A handful of sugar snap peas
A pinch of sprouts, fresh herbs, or arugula
1 roasted beet, chopped
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.
