1 bunch of scallions, roughly chopped
1 cup of steamed broccoli ﬂorets
1 cup of steamed swiss chard, spinach or kale
2 tablespoons of chopped fresh dill
½ cup roughly chopped curly parsley
2 tablespoons of ﬁnely chopped mint
2 tablespoons of extra virgin olive oil
3 cups thick greek-style yogurt
2 cloves ﬁnely chopped garlic
Juice of half a lemon
Salt and pepper to taste
- Using the metal blade of a food processor, pulse scallions, broccoli, swiss chard, dill, parsley, and mint until ﬁnely chopped. Add the olive oil and set aside.
- In a small mixing bowl stir the garlic and the lemon juice until combined. Let stand for 10 minutes.
- Stir in the yogurt and season well with salt and pepper. Combine the yogurt with the greens and reseason.
Saturated Fat: 5g