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Ingredients
- 1/2 cup plain 2% Greek yogurt (Liberte or Astro Athentikos)
- 1 tablespoon best extra-virgin olive oil
- juice of 1/2 lemon or lime
- Maldon salt and Aleppo pepper to taste
- 1 tablespoon pine nuts or pumpkin seeds, lightly toasted in a dry skillet (I used chili lime pumpkin seeds I had on hand
- 1/4 teaspoon za?atar (didn't have this), or a few fresh parsley leaves, chopped
- Warm, whole-wh
Details
Servings 1
Preparation
Step 1
In a large bowl, beat the yogurt until light and smooth. Scrape it into a shallow, wide serving bowl, and smooth with the back of a spoon to create a wide indentation. In a small bowl or liquid measuring cup, whisk the oil and lemon juice until emulsified; season well with salt and pepper. Pour the vinaigrette over the yogurt so it floods the indentation. (You can just drizzle the olive oil and squeeze the lemon juice directly onto the yogurt) Sprinkle with the nuts and za?atar or parsley. Taste, adding a bit more salt if desired. Serve with warm bread.
Nutrition Facts 1 Serving (w/Liberte Yogurt)
Calories 223.7
Total Fat 17.1 g
Saturated Fat 3.5 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 10.2 g
Cholesterol 10.0 mg
Sodium 66.6 mg
Potassium 65.9 mg
Total Carbohydrate 8.2 g
Dietary Fiber 0.7 g
Sugars 4.6 g
Protein 11.5 g
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