Kalamata Yogurt Sauce Recipe
Servings: 8 servings
Cost: $0.18 per serving
- ½ cup Greek yogurt full fat or 2%, your preference
- 1 - 2 tablespoons mayonnaise
- 1 teaspoon extra-virgin olive oil
- ⅓ cup Kalamata olives pitted; chopped
- 2 - 3 tablespoons brine from the olives
- 2 tablespoons mint leaves fresh; finely chopped
- sea salt to taste
- black pepper to taste
To a small mixing bowl, add the plain yogurt and 1 or 2 tablespoons of mayonnaise, the extra-virgin olive oil, and 2 or 3 tablespoons of the brine from the olive jar. Whisk until smooth. Taste and adjust mayonnaise and/or olive brine accordingly.
Next, add a big pinch of salt, the chopped Kalamatas, and the finely chopped mint leaves. Stir well to combine. Taste the sauce again and add black pepper if required. Adjust salt if necessary.
Store Leftover Sauce under refrigeration in an airtight container with a tight-fitting lid up to 5 days. Stir before using.
To Assemble Sliders, slice sweet Hawaiian rolls and pile high with crisp Romaine leaves, warm or chilled Parsley Pesto Salmon, and spoon heaps of Kalamata Yogurt Sauce over top. Enjoy!
Serving: 1serving | Calories: 57kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 126mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 79IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.1mg