Savory Yogurt with Grape and Cucumber Salad

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Servings: 4

Dukkah:

 

1/3       cup raw cashews

1/3       cup hazelnuts

1/4       cup sesame seeds

2          tablespoons cumin seeds

2          tablespoons coriander seeds

2          tablespoons dried thyme

1/2       teaspoon salt

 

Yogurt:

 

3          cups plain, nonfat Greek yogurt

1/2       cup green California grapes, halved

1/2       cup red California grapes, halved

1          cup English cucumber, diced

1          tablespoon minced shallot

1          tablespoon extra-virgin olive oil

1          tablespoon white balsamic vinegar

salt, to taste

pepper, to taste

4          tablespoons dukkah

1          teaspoon lemon zest

 

To make dukkah: Heat oven to 350 F. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes. Transfer to food processor and set aside. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.

 

Divide yogurt into four 3/4-cup portions. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.

 

Nutritional information per serving: 220 calories; 19 g protein; 18 g carbohydrate; 8 g fat (33% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 10 mg cholesterol; 140 mg sodium; 2 g fiber.

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