Serves 3–4 / This salad is delicious on its own but is also the perfect accompaniment to leftover grilled salmon or chicken. It will last longer if you remove seeds from the tomatoes and cucumbers. Take along a whole-wheat pita and you’ve got yourself a meal. 1 cup low-fat plain Greek or regular yogurt
1½ tablespoons grated yellow onion or shallot
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
¼ teaspoon sea salt
¼ teaspoon ground coriander
1 small cucumber (about 10 ounces), sliced into ½-inch-thick half-moons
6 small tomatoes (10 ounces)
1. In a medium bowl, whisk together yogurt, onion or shallot, dill, lemon juice, salt, and coriander. If time allows, refrigerate 1 hour to meld flavors. Fold in cucumber and tomato. For best texture, assemble salad no more than 6 hours before serving. Seasoned yogurt (without cucumber and tomato) will stay fresh in the refrigerator for a day.
PER SERVING: 83 cal, 1g fat (0g mono, 0g poly, 1g sat), 4mg chol, 6g protein, 13g carb, 2g fiber, 287mg sodium
