Katie's Yogurt Veggie Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I'm a huge fan of raita but I always find myself wanting more veggies in it. So over time I developed this recipe. It's high in protein and tastes great. I've largely given up on dipping anything in it. I just eat it by the spoonful. The recipe takes a while, but it makes enough to merit it. Ingredients:
25 ounces nonfat plain yogurt |
1/2 large english cucumber - halved, seeded, and grated |
1 carrot, grated |
salt to taste |
1/2 onion, diced |
1/2 red bell pepper, diced |
1 stalk celery, diced |
1/4 cup chopped fresh parsley |
1/4 lemon, juiced |
1 tablespoon chopped fresh mint, or to taste |
2 teaspoons ground cumin |
salt and ground black pepper to taste |
Directions:
1. Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.
2. Place grated cucumber and grated carrot in a cheesecloth-lined colander; sprinkle with salt. Place a heavy object, such as a bowl, atop cucumber and carrot to drain excess water, 15 to 20 minutes.
3. Mix yogurt, cucumber, carrot, onion, red bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to blend, at least 1 hour.
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