Katie's Yogurt Veggie Salad recipe

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Ingredients

25 ounces nonfat plain yogurt
½ large English cucumber - halved, seeded, and grated
1 carrot, grated
salt to taste
½ onion, diced
½ red bell pepper, diced
1 stalk celery, diced
¼ cup chopped fresh parsley
¼ lemon, juiced
1 tablespoon chopped fresh mint, or to taste
2 teaspoons ground cumin
salt and ground black pepper to taste

Nutrition Info

111.6 calories
carbohydrate: 22 g
cholesterol: 3.9 mg
fat: 0.4 g
fiber: 1.8 g
protein: 8.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 128.9 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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