Radish Yogurt With Pine Nuts
A refreshing Mediterranean-style dip featuring crunchy radishes and toasted pine nuts mixed with creamy Greek yogurt, brightened with lemon zest and olive oil. Perfect for serving with cucumber spears.
Ingredients
- •8 medium radishes
- •1 pinch Kosher salt
- •1 tablespoon pine nuts
- •1¼ cups low-fat plain Greek yogurt
- •½ teaspoon lemon zest
- •1 tablespoon lemon juice
- •3 tablespoons olive oil
- •1 pinch black pepper
- •2 medium cucumbers
Cooking Instructions
- 1.
Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
5 min
- 2.
Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
2 min
- 3.
Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
5 min
- 4.
Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.
3 min
- 5.
Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.
2 min
- 6.
Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.