This salad is what my mum would always make for me as a kid growing up. It is a perfect side dish that adds crisp and fragrance to your meal, and it’s very simple to put together.

Tools you will need:

-salad bowl

-salad servers (can be replaced with tongs or a big spoon)

-small cutting board

-chef knife

Tips:

Do I need to add dill?

If you don’t have fresh dill, you can replace it with parsley for a Mediterranean feel. I wouldn’t recommend dried dill nor dried parsley, because fresh herbs give it the iconic lightness.

What can I eat this salad with?

It can pair up perfectly with almost any dish. You can even make this salad for breakfast before school with a side of hard-boiled eggs or have that for lunch. A mouthwatering combination will be Russian salad with butter beef, which is one of our recipes from the previous week on the Paper Bag Blog.

What can I replace Greek yogurt with?

A traditional Russian salad uses sour cream, but I use Greek yogurt instead because it’s what I always have in my fridge and it’s less caloric. However, if you don’t touch dairy, you can use cashew yoghurt, or even do a drizzle of olive oil without any yogurt.

Yield: 4 servings

Prep time: 10 minutes

Author: Lisa Donat

Ingredients:

1/2 english cucumber cut length wise and sliced

2 big tomatoes thickly diced

3 small radishes sliced

Small bundle of dill minced

Small bundle of mint minced (optional)

1/2 cup lowfat greek yogurt

1-2 tablespoons lemon juice (optional)

Sprinkle of salt and pepper

Instructions:

1. Begin by washing and prepping your vegetables. Once prepared, place your vegetables in the salad bowl.
2. Add in Greek yogurt, lemon juice, and salt and pepper into the bowl and toss until everything is mixed together. Serve and enjoy with your favorite main dish.