Cucumber, Tomato, and Basil Bowl

Total Time: 12m
Servings: serves 2
Serving Size: 1 1/2 cups
Level: Easy
Calories: 370

Lunch Main Dishes Mix-ins Other Diabetes Friendly Gluten Free Vegetarian

Ingredients

1/4 cup basil leaves, packed
1/4 cup olive oil
1 cup siggi’s Plain 0% Skyr
1/2 cup cucumbers, seeds removed and diced
1/3 cup tomatoes, cut into wedges
1/4 cup pita chips, crushed
salt and pepper to taste

Nutrition Facts per serving

Calories 370, Protein 13g, Total Fat 30g, Saturated Fat 4g, Cholesterol 0mg, Sodium 470mg, Total Carbohydrates 16g, Sugars 4g

Preparation

Basil Oil:

Blanch basil leaves in boiling water for 10 seconds; place immediately in a ice water bath. Squeeze in paper towels to remove excess water and roughly chop.

Add to a blender with olive oil and puree until smooth. Pour mixture into a finemesh strainer then strain again using a paper filter. You can also use storebought basil oil.

To assemble, add the siggi’s yogurt to the bottom of a bowl. Top with your prepared cucumbers, tomatoes, pita chips. Drizzle with basil oil and a touch of salt.