Losing weight is a constant battle. It’s not just about working out and getting exercise- it’s also a lot to do with what you’re eating. With that I’ve been trying to make smart changes and choices. Last week for the first time (I know!) I finally joined the rest of the world and gave greek yogurt a try. I’m not going to lie I expected it to be disgusting and in fact it was just the opposite. I don’t like sour cream or cottage cheese and it was nothing more then a much thicker yogurt. If you haven’t tried it you owe it to yourself to try. I now eat one every morning for breakfast as it’s often my skipped meal.
Last week I shared a picture on Instagram about a new fresh summer salad I was trying out. We were going to a potluck bbq and I was trying a new recipe. My original recipe idea came from this recipe and then I adapted it a little. You’ll see these photos come from all different times I’ve made it as I’ve definitely changed it a bit each time. In the end this way is the way I’ll make it again next time.
I only buy english cucumbers. I don’t like the seeds in the others. I still peeled, halved, and then gutted them. I just ran a spoon down them and it was easy. You can also lightly cut the inner sides with the knife to get them started.
Then I cute them into slices. Don’t cut them too thin.
In a small bowl combine 6 teaspoons of vanilla greek yogurt. I used Oikos brand as I read that they are GMO free and Chobani recently stated on their facebook that they are unable to ensure that the grain fed to the cows producing the milk is non-GMO. I haven’t found confirmation on Oikos yet but it’s owned by Stonyfield and they are completely certified organic.
(If anyone knows please let me know in a comment, thanks!)
Combine in your salt, pepper, sugar, dill and rice vinegar and stir really well.
I like to grow my own herbs so for the dill I just went outside and cut some from one of my plants. Nothing beats fresh herbs.
Combine your yogurt mix with your cucumbers and stir. Serve chilled.
I made this the night before a picnic and it didn’t stay well and got really watery. The next time I cut down the rice vinegar and waited until right before I served it and combined and it was great and both the cucumbers and the sauce were fine being made ahead of time and stored separately.
Here’s the full recipe. It serves about 10-15 people.
- 3 English Cucumbers
- 6 TBS Vanilla or Plain 0% Fat Greek Yogurt
- 1 TBS Fresh Dill; chopped fine
- ½ tsp Sugar
- ½ tsp Salt
- ¼ Black Pepper
- ¼ Rice Vinegar
- Peel, halve, de-seed, and slice cucumbers. In a separate small bowl combine greek yogurt and all remaining ingredients. Stir well. Combine with sliced cucumbers.
- Refrigerate covered until ready to serve. Avoid making the night before.