Divide the salmon among pumpernickel toasts; top each with about 1 and 1⁄2
teaspoons of the yogurt mixture.
Not exact matches
4 cups Greek
yogurt (or a
mixture of half cow's milk, half goat's milk
yogurt) combined with 1/2
teaspoon coarse sea salt.
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup
of Greek
yogurt and the minced spinach
mixture into the mortar, also add 1/2
teaspoon of fresh lemon juice, 1 tablespoon
of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
For a refreshing smoothie, blend a few
teaspoons of the powder with a
mixture of fresh and frozen fruits, and your favorite kind
of milk or
yogurt.
Using a spoon push down on the potato
mixture until you reach a mashed potato texture, then add 1 cup
of Greek
yogurt, 1 tablespoon
of extra virgin Spanish olive oil, 1/2
teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined
If the
mixture seems too thick, add a few
teaspoons of yogurt or ice water.
Spoon 1/3 cup
yogurt mixture into each
of 4 small parfait glasses; top each with 1/2
teaspoon honey, 5 clementine sections, and 1/2 tablespoon nuts.