Carrot Tzatziki

On my recent trip to Greece, I tasted some of the most refreshing and rich dishes I’ve ever had. While I indulged in decadent dishes like saganaki, made of fried cheese, some of my favorite meals consisted of salads and dips.

One tzatziki that I had while on the island of Naxos, was memorable for its salty flavor and creamy texture. None of the others lived up to the same standards — that is, until I arrived in Santorini and had a carrot tzatziki. The carrots don’t add much in the way of flavor, but bring a crunchy element to an otherwise smooth dip.

After my first couple of bites of the dip, I decided I needed to try to replicate this dip at home. While my version doesn’t compare to the one in Santorini, it’s easy and quick, requires minimal ingredients and makes a great appetizer or dip for roasted vegetables.

Carrot Tzatziki

Ingredients:

> 1/2 cup Greek yogurt
> 1 Persian cucumber, finely sliced
> 1/4 cup shredded carrots, broken into small pieces
> juice and zest from 1/4 lemon
> salt and pepper

Instructions:

Combine all ingredients in a bowl and mix together. Season with salt and pepper.

Makes 4 appetizer servings.

Original recipe.

Kale Salad with Lentils Folded into Yogurt

With a bountiful supply of homegrown vegetables, it’s easy to simply have a lunch or dinner of veggies. The flavors may be filling and satisfying but I need a sufficient amount of protein to stay full. Lately, I’ve been eating a lot of hard-boiled eggs, spiced chickpeas and Greek yogurt.

To add variety, I whipped together a lentil-yogurt salad to mix with greens of your choice — I opted for kale. Top it with walnuts, and you have a protein-rich salad.

Kale Salad with Lentils

Ingredients:

> 1/2 cup chopped walnuts
> 1/2 cup cooked lentils
> juice from 1 lemon
> 1 tablespoon olive oil
> 1/2 cup Greek yogurt
> 2 cups kale, shredded
> salt and pepper

Instructions: 

In a small sauté pan, toast walnuts over medium heat until lightly toasted, 6 minutes. Chop into small pieces.

Mix together lentils, lemon juice and olive oil. Fold in the yogurt. Toss with kale, and season with salt and pepper.

Serve as a salad or on top of toasted bread.

Makes 2 servings.

Adapted from Food52.