Katies 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.

INGRIDIENT

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

DIRECTION

Step: 1

Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 112 calories; protein 8.9g; carbohydrates 22g; fat 0.4g; cholesterol 3.9mg; sodium 128.9mg.

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