Spring Tzaziki with Crudite

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INGREDIENTS

1 bunch red radishes
1 small persian cucumber
2 scallions
1 clove garlic
1 cup low-fat greek yogurt
1 tablespoon olive oil
1 bunch asparagus
1 pound bag of baby carrot
salt and pepper to taste

DIRECTIONS

  1. Separate and clean radishes from tops and bottoms. 

  2. Place a tea towel or cheese cloth in a large mixing bowl. Using a box grater, shred 2 red radishes into the cheesecloth. Shred the cucumber into the cheesecloth. Wrap the cloth around the vegetables and squeeze out the excess water. Toss the liquid, remove the vegetables from the cloth into the mixing bowl. Set aside. 

  3. Slice scallions thinly, mince the garlic and add to the mixing bowl. Stir in the yogurt, olive oil, salt and pepper to taste. Set aside in the fridge. 

  4. Bring 4 quarts of water to a boil. While the water heats, cut the remaining radish into quarters and set aside. Wash and trim the asparagus. Once the water is boiled add the asparagus and cook for 1 minute. 

  5. Remove from heat and cool. Arrange the radish, asparagus and baby carrots on a platter and serve with the yogurt sauce. 

quick tips

  • Greek yogurt is the preferred yogurt for this recipe. Regular yogurt is too watery. If you only have regular yogurt at home you can strain it using a cheesecloth to remove excess water to thicken the yogurt.

  • You can substitute the scallions for any herbs you like. Some great herb substitutions for this recipe include dill, mint and or parsley.