Cooling Cucumber and Apple Salad with Lemon Yogurt Dressing

Serves 2
For the Salad:
1-2 Seedless Cucumber
1 Granny Smith Apples
1 pack Mixed Greens (any mix will do)
1 Can organic chick peas rinsed well
1 shallot
Lemon Yogurt Dressing:
Juice of 1 lemon plus zest
1/4 C red wine vinegar (or whatever you have)
1 t dijon mustard
1 roughly chopped shallot
2 T chopped mint
2 T chopped basil
2 T chopped dill
1 C Greek Yogurt
Olive oil to drizzle
Combine all ingredients in a blender, liquify, and slowly drizzle in oil.  Taste for salt and acid.
To Prepare:
Slice cucumber in half.  Remove seeds with a spoon if not seedless, and slice thin.
Remove core from apple.  Cut into quarters, then slice thin.  The same size as the cucumber.
Thinly Slice the shallot
Pick dill sprigs
To Plate:
Dress some of the greens very lightly in the dressing.  Plate the greens first.  Then take your apples, cucumbers, and chickpeas and dress in the sauce.  Plate on top of the greens.  Arrange the dill sprigs as you like and sprinkle on the sumac.  (you could use nuts or seeds is you’d like)
Cucumbers are helpful for inflammation, and are a great source for antioxidants.  Greek Yogurt is a good source of protein, contains probiotics, and B-12 for brain function!

Chase ElderComment