Salad: Smoked Salmon with Greek Tzatziki

Amazing flavor and just the right balance of sweet and salty!

4 handfulls of Arugula

1/4 English cucumber, make about 5 ring slices and then dice the rest.

4 or 5 fresh blackberries

4 oz. smoked salmon

1/4 avocado

1 stalk celergy

1 clove garlic, chopped finely

2 tablespoons olive oil

1/2 cup Greek plain nonfat yogurt

bunch of dill

My greek yogurt dressing: 1 tablespoon olive oil, 1 tablespoon Greek yogurt, lemon wedge, teaspoon Dijon mustard, fresh dill, salt & pepper

Make the dressing first in a large bowl: 1 tablespoon olive oil, 1 quarter squeeze of lemon, 1 teaspoon mustard, 1 tablespoon Greek yogurt, salt & pepper, few dashes of fresh dill - mix all together and toss in the arugula, coating evenly, and transfer to large plate. Slice rings of cucumber and arrange in center of plate, chop celery and avocado and place around the plate, along with the blackberries. Roll the salmon into thin rollups and arrange on top of cucumbers. 

To make the tzatziki: in a medium bowl mix your Greek yogurt, diced cucumber, garlic and olive oil and dill. Add salt & pepper to taste. Serve cold with your salad. For a few extra carbs if you need extra energy, serve with toast points or rice crackers.