Meat-Free Fuel Greek vegetarian pescatarian high-protein shellfish-free

FODMAP Cucumber Dill Lactose-Free Yogurt Bowl

Lactose-free Greek yogurt folded with fresh dill and topped with diced cucumber and olive oil, assembled fresh for a low-FODMAP Greek savoury breakfast bowl.

Not rated yet

Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

8 minsPrep

0 minsCook

8 minsTotal

EasyLevel

🥂Sparkling Water 🥤Assyrtiko Santorini

Nutrition per Serving

245 Calories

20g Protein

12g Fat

18g Carbs

3g Sugar

2g Fiber

380mg Sodium

8mg Chol

Ingredients

For 2 servings

lactose-free plain Greek yogurt 450g (15.9 oz)

English cucumber 240g (8.5 oz)

chia seeds 20g (0.7 oz)

fresh dill 4 tsp

fresh chives 2 tsp

fresh lemon juice 2 tsp

extra-virgin olive oil 2 tsp

flaky sea salt 0.5 tsp

cracked black pepper 0.5 tsp

Instructions

Prep

Finely dice 240g English cucumber. Finely chop 4 tsp fresh dill and 2 tsp fresh chives. Measure out 450g lactose-free Greek yogurt, 20g chia seeds, 2 tsp lemon juice, 2 tsp olive oil, 0.5 tsp sea salt, and 0.5 tsp black pepper.

Build

In a bowl, whisk Greek yogurt, lemon juice, and sea salt together until smooth and combined, about 1 minute. The yogurt should be creamy and fully incorporated.

Finish

Fold in diced cucumber and chopped dill gently with a spatula, mixing for 30 seconds until cucumber remains crisp and dill is evenly distributed throughout the yogurt.

Plate

Divide yogurt mixture between two serving bowls. Sprinkle chia seeds and chives across the top of each, drizzle with olive oil, finish with cracked black pepper, and serve immediately.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.