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Ingredients
- 3 c peeled, sliced, quartered English cucumbers
- 1/4 c chopped scallions including most of the darker green stalk (about 2 scallions)
- 1/4 c coarsely chopped watercress
- 1 T fresh lemon juice
- 3/4 c plain low-fat Greek yogurt (I use Fage)
- 3/4 c buttermilk
- 2 T verjus
- 1/2 t kosher salt
- big pinch cumin powder
- big pinch cayenne powder
- Pequin dried red pepper flakes (optional)
- Salsa
- 1 Roma tomato, finely chopped
- 1/2 c coarsely chopped cilantro
- 1/4 medium white onion, minced
- 1/2 avocado cut into chunks
- 1 t minced jalapeño
- splash verjus
- drizzle olive oil
- Fat: 1.4 g
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 832g | |
| Calories 366 | |
| Calories from Fat 174 | 48% |
| Total Fat 19.6g | 25% |
| Saturated Fat 6.79g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1461mg | 61% |
| Potassium 1526mg | 44% |
| Total Carbs 34.77g | 9% |
| Dietary Fiber 7.9g | 26% |
| Sugars 24.56g | 16% |
| Protein 16.65g | 27% |
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