Cucumbers: Peel (if desired) and slice the cucumbers thinly. If they’re particularly watery, you might want to sprinkle them with a bit of salt and let them sit for 5 minutes before patting dry with a paper towel to reduce excess moisture.
Radishes: Wash and slice the radishes thinly.
Eggs: Peel and chop the hard-boiled eggs into bite-sized pieces.
Make the Dressing:
In a small bowl, mix together the Greek yogurt, Dijon mustard, apple cider vinegar (or lemon juice), and dill. Stir until well combined. Season with salt and pepper to taste.
Combine the Salad:
In a large bowl, gently toss the cucumbers, radishes, and chopped eggs.
Pour the dressing over the salad and toss to coat everything evenly.
Serve:
Garnish with chopped chives or green onions if desired.
Serve immediately or chill in the refrigerator for a bit if you prefer a cooler salad.
Tips:
For added crunch and nutrition, you can include some chopped fresh herbs like parsley or cilantro.
You can substitute the Greek yogurt with low-fat sour cream if you prefer.
Adjust the amount of mustard and vinegar to your taste preference for a tangier or milder flavor.
This salad is low in calories and high in nutrients, making it a great addition to a balanced diet aimed at reducing belly fat. Enjoy!
