You know what’s sweet? Starting the day with a savory yogurt breakfast bowl.
A savory yogurt bowl is similar to a deconstructed dip that you eat with a spoon. (But if you want to dip into your yogurt bowl with crackers or tortilla chips, go for it!)
Lately, I’ve been mildly obsessed with Meyer lemon and pomegranate. Luckily they are both in season and make strikingly delicious additions to Greek yogurt, along with cucumber, olive oil and a touch of salt. It’s gonna be a good morning.
Savory Greek Yogurt Bowl Recipe with Cucumber and Pomegranate
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, cut up (about 1/2 cup)
2 tablespoons pomegranate arils
1/2 teaspoon extra virgin olive oil
Fine sea salt or kosher salt
Finely shredded lemon peel (I used Meyer lemon)
Spoon Greek yogurt into a serving bowl. Top with cucumber and pomegranate arils. Drizzle with olive oil, then sprinkle with a pinch of salt and plenty of shredded lemon peel.
Makes 1 yogurt bowl
You might also like:
Cucumber Lemon Greek Yogurt Dip