Low Sodium Garlic-Dill Yogurt Arugula and Tomato Salad

Total time10 min

Prep time10 min

Cook time0 min

Low Sodium Garlic-Dill Yogurt Arugula and Tomato Salad

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Ingredients

4 servings

For the dressing

½ cup plain whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
See all
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove, finely grated
2 tbsp fresh dill, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the salad

5 oz baby arugula
1 cup cherry tomatoes, halved
¼ cup thinly sliced english cucumber
2 tbsp raw pumpkin seeds (optional)

Instructions

1
In a small bowl, whisk together the yogurt, olive oil, lemon juice, grated garlic, dill, salt, and black pepper until smooth and well combined.
2
Add the arugula, cherry tomatoes, and cucumber to a large mixing bowl. Drizzle the dressing over the salad and toss gently until the leaves are evenly coated.

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