In practice: Yogurt-based recipes

Indian-style cucumber salad

salad with cucumber

Shared for you : a classic Indian side dish with this creamy cucumber salad from Ellie Krieger. This recipe is ideal for providing cool, crisp contrast to a spicy entrée. Every week, we bring you valuable quotes from around the web on yogurt.

Ingredients:

Makes 4 servings

  • 1 large English cucumber
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin seeds ord 1/2 teaspoon ground cumin
  • 1/2 cup plain low-fat yogurt
  • 1 teaspoon fresh lemon juice
  • 1/4 cup fresh cilantro leaves

Preparation:

Slice the cucumber in half lengthwise, then scoop out the seeds and discard. Slice the cucumber thinly. Place the cucumber in a colander, toss with salt, and allow to sit for 20 minutes. Meanwhile, place the cumin seeds, if using, in a dry skillet and toast over medium-high heat, stirring frequently, until they become fragrant and turn a darker shade of brown, about 2 minutes. Transfer the seeds to a cutting board and, using the flat edge of a large knife, crush the seeds a bit.

In a medium bowl, stir together the yogurt, lemon juice, and cumin seeds or ground cumin, until combined. Coarsely chip the cilantro. Pat the cucumber with a paper towel to absorb the moisture released. Add the cucumber slices and cilantro to the yogurt dressing and toss to combine.

Service size: about 1/2 cup

Nutrition Facts:

  • Calories: 30
  • Total fat: 0.5 g
    • Sat fat: 0g
    • Mono fat: 0.2g
    • Poly fat: 0g
  • Protein: 2g
  • Carb: 4g
  • Fiber: 1g
  • Cholesterol: 0mg
  • Sodium: 170 mg
Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less-  Ellie Krieger – All Rights reserved – December 31, 2013

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