Greek Yogurt with Lemon Vinaigrette

Greek Yogurt with Lemon Vinaigrette

  • 2 cups plain whole milk Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon za’atar or a few leaves of fresh parsley, chopped
  • Warm whole-wheat pita triangles, for serving

In a large bowl, beat yogurt until light and smooth. Scrape into a shallow, wide serving bowl and smooth with the back of a spoon to create a wide indentation. In a small bowl or liquid measuring cup, whisk oil and lemon juice until emulsified; season well with salt and pepper. Pour vinaigrette over yogurt so it floods indentation. Sprinkle with pine nuts and za-atar. Taste, adding a bit more salt, if desired. Serve with pita.

  • 130 calories
  • 12 grams fat
  • 3 grams protein
  • 2 grams carbs

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