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
