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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This was submitted by Hira Amjad to Chef of the week for this week in the Young Times magazine. As a personal preference, I would omit the potato and use low-fat yogurt for the yogurt and try this. I'm sure it's healthy and good besides being great for the summers! Ingredients:
1 glass yogurt, beaten |
6 cucumbers, shredded |
1 tomato, peeled and finely chopped |
1 potato, peeled and boiled |
1 pinch salt |
1 pinch black pepper |
Directions:
1. Put the cucumber shreds in a bowl.
2. Chop the boiled potato into small cubes.
3. Toss in the cubes in the bowl containing the cucumber shreds.
4. Mix in the tomato pieces.
5. Add salt and pepper to the yogurt.
6. Mix well.
7. Add yogurt to the veggies.
8. Stir.
9. Cover.
10. Serve chilled.
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