Katie's Yogurt Veggie Salad
"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."
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Ingredients1 h 50 m servings 112 cals
Original recipe yields 4 servings
- Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.
- 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.
- 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.
Per Serving: 112 calories; 0.4 g fat; 22 g carbohydrates; 8.9 g protein; 4 mg cholesterol; 129 mg sodium. Full nutrition
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