INGREDIENTS
4–5 cucumbers 2 cup Greek yogurt, nonfat 1 teaspoon cayenne pepper 1 Tablespoon fresh dill, chopped 1/2 teaspoon salt PREPARATION Wash and peel the cucumbers. Slice each cucumber in half lengthwise and scoop out all of the seeds. Slice into bite-size pieces. Toss with salt. Place yogurt into medium-size serving bowl. Mix in cayenne pepper. Add cucumbers and dill. Mix well. Adjust seasonings to taste. Makes 7–8 servings.
0 Comments
Leave a Reply. |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
May 2023
Categories
All
|