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Diane Cullum
Skyrdip with pistachio, mint and cucumber
Dip of fresh skyr, pistachio nuts, mint and cucumber served with radishes, carrots and vegetable chips.
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Ingredients
Directions
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Heat a skillet without oil or butter and toast the pistachio nuts in 4-5 minutes until golden brown. Let it cool down on a plate.
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Remove the leaves from the sprigs of fresh mint and cut finely.
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Cut the cucumber lengthwise into quarters, remove the seeds with a teaspoon and cut the flesh into small cubes.
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Mix the in a bowl with ⅔ of the fresh mint and half of the cucumber. Season with pepper and salt. Distribute over the dishes.
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Sprinkle with the pistachio nuts, the rest of the fresh mint and the rest of the cucumber and drizzle with the oil. If necessary, sprinkle some pepper.
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Put each dish on a plate. Halve the radish and spread with the carrots and vegetable chips over the plates.
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Nutrition
445Calories
Sodium10% DV240mg
Fat35% DV23g
Protein34% DV17g
Carbs13% DV38g
Fiber36% DV9g
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