Two recipes: Greek Yogurt Dressing and Corn/Avocado Salad

Yeah yeah yeah, haven’t been here for a while.

Anyways, recipes for my diet staples right now.

I love salad, but dislike almost all dressings. Lowfat tastes like crap, and regular…yeuck! The calories and sugar!

This solves all problems, and is quite easy to make. It will separate a bit in the fridge but is good for a week. Can also be used on sandwiches instead of mayo. It is high-protein, and only has good fats.

Lowfat Greek Yogurt Dressing

2 cups 0% or 2% plain greek yogurt
juice of 1 lemon
1 tsp soy sauce (Healthier: substitute Bragg’s amino acid, which tastes like soy, without the downsides, and is gluten-free.)
1/2 tsp rice vinegar (Use the Trader Joe’s stuff, if you can!)
1/2 tsp garlic-infused oil, or olive oil and a pinch of powdered garlic
2 tsp dill, dry or fresh
Pinch of unbleached sugar or drizzle of honey (Trust me. I didn’t put this in the first time, and it nearly scalded my mouth.)
Pepper and chili powder to taste

Mix thoroughly. So good!

The salad is another quick, refreshing summer dish.

1 avocado, chopped
1 cup unsweetened canned corn
salt, pepper, chili powder and cumin to taste.

That’s it! You can also add black beans, chicken and cheese for a 1-dish meal. Green chilies are delicious in it too.


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