Hey guys! Today’s day four of the ten summer meals and you know what that means: another recipe heading your way! Have any of you tried any of these recipes this week? I’d love to hear your feedback in the comments section 
Today’s recipe, along with yesterday’s, are not new here on The Family Practice but I love them so much I just had to include them in the Ten Summer Meals in 30 Minutes or Less! So if you’ve been reading for a while, sorry you’ve seen these two before – the remaining recipes are all new creations so at least you have that to look forward to! So let’s get to it.
Dill Salmon Salad
Prep Time: 8 minutes Cook Time: None Serves: 2-3 entree sized salads
I simply threw together the chilled leftovers of yesterday’s salmon with some orange and red cherry tomatoes, sliced carrots and spring mix.
This dressing is super easy to make and tastes so fresh and so incredibly light. It’s also incredibly healthy.
Fresh Dill Dressing
- ½ Cup Chobani 2% (you can also use the 0%, but I opted for the extra creaminess of the two)
- ¼ Cup Milk
- Chopped Dill Sprigs
- 1 Tbsp Pickle Juice (optional)
- ½ Tsp Seasoning (such as Johnny’s or Lawry’s Seasoning Salt)
- Place all ingredients in a sealable container such as a mason jar. Close and shake until well combined.
- Chill overnight for best flavor.
This dressing is great with the chilled salmon but also pairs nicely with sliced veggies as a dip, used as a sandwich spread, I especially recommend it with red bell pepper slices.
And one more picture because the colors are just so lovely
You can find other recipes using Chobani by visiting the “My Chobani Kitchen” tab under “Recipes” – you can make recipe requests there as well! Go check it out!
I updated the Tri Training page today and I have a book recommendation coming to you tomorrow. I’m so freaking excited to talk about The Sparrow!
Don’t forget to let me know if you guys are trying these recipes? Like, dislike, feel free to share your thoughts!
