Published January 29, 2010 - Last Updated January 22, 2021
I really enjoy playing with the classic Israeli Salad concept and making my own unique versions. This Creamy Israeli Salad with Dill is full of fiber and “friendly flora” (probiotics). Greek yogurt is one of my favorite foods; it’s strained, so even the nonfat versions taste divinely rich. It also happens to be higher in protein than regular yogurt. The creaminess of the yogurt, combined with fresh dill, really compliments the flavor of the Persian cucumbers. I also added chickpeas for protein, and some lowfat sour cream for extra oomph (you can use all Greek yogurt if you prefer). To learn how to make Greek yogurt at home, click here.
Israeli salad is a really versatile dish. Use your imagination to create some delicious variations of your own!
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Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...