Ingredient: plain yogurt
-
Chicken Salad with Avocado
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Servings Ingredients- 3 ounces cream cheese, softened
- 1/3 cup plain yogurt
- 1 stalk of celery, chopped fine
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 cup diced cooked chicken
- 3 avocados
Instructions- In a medium bowl, beat cream cheese.
- Add yogurt and mix until smooth.
- Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended.
- Stir in chicken.
- Cover and chill until ready to serve.
- Rinse avocados. Cut in half.
- Gently lift out the pit with a spoon.
- Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half.
- Garnish with chives.
-
Green Pea, Carrot & Mozzarella Salad
Servings Ingredients- 1 cup fresh or frozen peas (thawed)
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 ounce mozzarella cheese cubed
- 1 TBS plain yogurt
- 2 TBS 1 tsp buttermilk
- 1 1/2 tsp mayonnaise
- 1/2 tsp balsamic vinegar
- 2 green onions, chopped fine
- 1/2 tsp dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
Servings Ingredients- 1 cup fresh or frozen peas (thawed)
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 ounce mozzarella cheese cubed
- 1 TBS plain yogurt
- 2 TBS 1 tsp buttermilk
- 1 1/2 tsp mayonnaise
- 1/2 tsp balsamic vinegar
- 2 green onions, chopped fine
- 1/2 tsp dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
Instructions- Steam carrots and peas (if fresh) for 3 minutes in a small saucepan with a bit of water and tight-fitting lid.
- Place the carrots and peas (drained-if from frozen) in a medium-sized bowl.
- Add celery and cheese, toss well.
- Combine the remaining ingredients in a small bowl.
- Spoon over the salad and toss well.
- This will keep well in the refrigerator for several days.
-
Cool Summer Cucumber Soup
Servings Ingredients- 1 cucumber, peeled and seeded
- 2 cups plain yogurt
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons fresh mint, chopped, or fresh basil or parsley
- Juice of 1/2 lime
Servings Ingredients- 1 cucumber, peeled and seeded
- 2 cups plain yogurt
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons fresh mint, chopped, or fresh basil or parsley
- Juice of 1/2 lime
Instructions- Chop the cucumber and put it into a blender with yogurt, minced garlic, olive oil, and lime juice.
- Mix until blended smooth.
- Add chopped mint and mix again.
- Pour into bowls to serve . Serves 2.
