BUILD Mag June 2023

CREAMY CUCUMUBER SALAD
Credit: www.feelgoodfoodie.net
Ingredients:
½ cup sour cream
3 Tblspns red wine vinegar
1 Tblspn chopped fresh dill 1 teaspoon granulated sugar opt
¼ teaspoon garlic powder
Salt and pepper
2 large English cucumber thinly sliced
¼ red onion thinly sliced
Method:
In a medium bowl, mix the sour cream, vinegar, dill sugar, and garlic
powder until well combined. Taste and season with salt and pepper.
Add the sliced cucumbers and red onions on top of the sour cream
dressing and stir to coat.
Serve immediately at room temperature or refrigerate for one hour
before serving.
KETO CHICKEN LETTUCE WRAPS
Credit: www.brit.co
Ingredients:
1/4 cup Greek yogurt 1/3-1/2 cup blue cheese crumbled
juice of 1/2 lemon
8 large, sturdy romaine lettuce leaves
2 cooked chicken breasts, shredded
2-3 tablespoons walnuts, toasted and crumbled
8 raspberries, split in half 2 tsp chives, sliced
Method
In a large bowl, combine yogurt and blue cheese. Season with lemon juice to taste. Stir in
chicken until fully coated. Adjust with more yogurt, blue cheese, and/or lemon if needed.
Spoon shredded chicken onto center ribs of romaine lettuce leaves, dividing meat equally
between them. Place on a cutting board or rimmed baking sheet. Set them upright next
to each other to prevent leaves from falling over.
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