Ingredients
1/3 cup nonfat Greek yogurt
2 tablespoons finely chopped fresh chives
Coarse salt and freshly ground pepper
1 grapefruit
1 English cucumber, sliced on the bias into 24 slices, about 1/3 inch thick
5 ounces thinly sliced gravlax, cut into 1 1/2 inch squares
Preparation
Stir together yogurt, 1 tablespoon chives, and 1/8 teaspoon salt. Season with pepper.
Cut away peel and pith from grapefruit, keeping segments intact. Cut between membranes using a sharp paring knife to release segments. Slice each grapefruit segment into 3 long, thin slices. (Alternatively, cut grapefruit into small chunks.)
Arrange cucumber slices on a platter and dollop yogurt mixture onto the center of each (about 1/2 teaspoon per slice). Top each with 1 gravlax square and 1 grapefruit slice (twisting together if desired; you may have extra grapefruit slices). Sprinkle with remaining tablespoon chives.
