Summer Veggie Sides

EASY TZATZIKI SALAD (as in: the Gyro sauce)

Ingredients: x2 (double, tipple, or quadruple to share):

1 large cucumber (I like skin on), cut into chunks

¼ cup Greek yogurt

Large handful of FRESH mint, stemmed

+1-2 tablespoon olive oil + salt & pepper

THAT’S IT!

Toss everything to coat, season with salt and pepper, and SERVE!

*You can add other seasonings as well. I like a little garlic powder or salt, dill (fresh or dried), and even a little white pepper.

*This recipe is also great with subbing cucumbers for cherry tomatoes, or adding both!

PURPLE AND RED SALAD

Ingredients:

¼ small red cabbage

Lemon juice- ½ lemon if doing fresh squeezed

Handfull of pomegranate seeds (2 tablespoons-ish)

5-6 (who’s counting?) cilantro sprigs, stems trimmed and roughly chopped (or torn, let’s be honest, who uses a knife!?)

+ Tablespoon olive oil + salt & pepper

Toss cabbage, lemon juice, & olive oil together in a bowl.

DON’T FORGET ABOUT ARTICHOKES

Ingredients: x2 (double, tipple, or quadruple to share):

1 can/jar of artichoke hearts (14 oz)

1 cup frozen peas, defrosted

½ to 1 can olives pitted- your choice: whole, halved, black, kalamata… I like to use dark ones because I like the taste and the contrast of color 

Drizzle of fresh lemon juice as well as sprinkle or strips of lemon zest from the lemon peel for flavor and fanciness.

+ 1 tablespoon olive oil + salt and pepper

Arrange the ingredients in a bowl or serving plate. 

Top with lemon zest & juice.

Drizzle with the olive oil, and finish with salt & pepper.