Strawberry Labneh Zen Bowl (Printable Page)

# What You Need:

→ Labneh Base

01 - 1 ½ cups labneh (strained Greek yogurt or Middle Eastern labneh)
02 - 1 tablespoon za’atar spice blend
03 - ½ teaspoon sea salt

→ Toppings

04 - 1 cup fresh strawberries, hulled and sliced
05 - ½ large cucumber, sliced into thin ribbons (use a vegetable peeler)
06 - ¼ cup fresh mint leaves, torn or left whole
07 - ¼ cup shelled pistachios, roughly chopped
08 - 2 tablespoons extra-virgin olive oil
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - In a medium bowl, combine labneh, za’atar, and sea salt. Mix well until fully blended and creamy.
02 - Spread the labneh mixture in a wide, shallow serving bowl, creating a gentle swirl with the back of a spoon.
03 - Arrange sliced strawberries and cucumber ribbons artfully over the labneh.
04 - Sprinkle mint leaves evenly across the bowl.
05 - Drizzle olive oil generously over the toppings.
06 - Scatter chopped pistachios on top and finish with a grind of black pepper. Serve immediately, chilled or at room temperature.

# Helpful Tips:

01 - For extra tang, add a squeeze of lemon juice over the finished bowl.
02 - Substitute pistachios with toasted almonds or walnuts if desired.
03 - Serve with warm pita bread, seeded crackers, or crudités.
04 - For a vegan version, use a plant-based yogurt strained overnight.

Return