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#TeamSummer
Who is ready for SUMMER? Me! I’m #teamsummer all the way! I’m really looking forward to the warm weather, all the BBQ’s, beach runs and long sunny poolside days with the kids. I’m especially ready for some summer food favs, like good old burgers on the grill and all different types of salads. Especially some of those creamy summer salads like macaroni salads and slaws. Unfortunately, as good as these salads are, they are often loaded with tons of fats that are just not great for us (or our summer bods, lol).
Insert some lightened up summer salad alternatives < HERE > … well actually below but you follow me. I’m here to show you that not all summer salads are created equal starting with this super tasty, lightened up creamy carrot salad recipe.
It’s all about balance
This salad has all the creamy goodness of a traditional slaw but without being ladened with excessive fats. I’m determined to have my cake and eat it too this summer. The key is moderation. I didn’t eliminate ALL the fat from the dressing, so it still has a few tablespoons of good old fashioned mayo. But the the rest of it’s creamy goodness, comes from non fat Greek yogurt and buttermilk. It’s all about balance, right? There’s also a touch of garlic and dill that give this a healthy flavor boost too.
This lightened up, creamy carrot salad is a must try for summer! This dressing is amazing and will go perfectly with any of your favorite salads and slaws. I was pleasantly surprised on how tasty this was. Heck I loved this recipe so much, I even made a short video for y’all! Grab the full recipe details below and let’s go SUMMER!
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Creamy Carrot Salad
Ingredients
- 4 Carrots Peeled and Shred
- 2 cloves garlic minced
- 1 cup non fat greek yogurt
- 2 Tblsp. MAYO
- 1/4 Cup BUTTERMILK
- 1 Tblsp. Dill Chopped
- 3 Tblsp. lemon juice
- Salt & Pepper to taste
Instructions
- Peel and shred 4 carrots. Place inside a large mixing bowl.
- Mix together greek yogurt, mayonnaise, buttermilk, garlic, dill, lemon juice, salt and pepper
- Pour dressing over carrots, let sit for a few hours (or overnight) and serve.