1 cup Fage fat free plain Greek yogurt
1 Tbsp apple cider vinegar
1 Tbsp sugar
2 tsp dried dill
2 medium cucumbers
1 cup grape tomatoes, halved (about 24)
In a medium to larget bowl, mix the yogurt, vinegar, sugar, and dill.
Peel the cucumbers making sure to only remove half of the skin. I peel lengthwise leaving a strip of skin in between the peeled sections making the cucumber look striped. Use a vegetable spiralizer to make long noodles. Cut the grape tomatoes in half. Add the cucumbers and tomatoes to the bowl and mix gently to coat with the yogurt mixture. Cover and refrigerate for 30 mins to 2 hours. By using a spiralizer the cucumber seeds are removed making the salad crunchy. Leaving some of the skin on adds extra fiber, and the probiotics from the yogurt make this a gut-friendly side dish.
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