INGREDIENTS
1 5.3 ounce container
) of Stonyfield Organic Whole Milk Greek Yogurt
Juice from 1/2 lemon
1
Persian cucumber, trimmed and shredded
1 tbsp
minced Italian parsley
salt
4
pita pockets
2
to 3 summer squash, ends trimmed and sliced lengthwise
Olive oil
Salt
2
Persian cucumbers, diced
1 pint
cherry tomatoes, halved
Juice from 1 lemon
Salt
crushed red pepper
1 tbsp
minced Italian parsley
1 tsp
minced mint
Bunch of microgreen arugula OR regular arugula