Food
Lea’s Indian Salad
By Yankee Magazine|May 23 2002|
Serve this delicious yogurt-dressed vegetable combo as a salad or a mouth-cooling condiment with spicy food. We think it is terrific with highly spiced grilled chicken. The cumin adds an exotic flavor, but dill works a different, equally appealing magic. You can easily multiply this recipe to feed a crowd.
Yield
4 servings
Ingredients
1 cucumber, peeled, seeded, and cubed
1 large ripe tomato, cubed
1 green bell pepper, cubed
1 celery stalk, cubed
1/2 to 1 cup plain low-fat yogurt
2/3 cup raw cashew nuts
1 teaspoon ground cumin (or more to taste)
Instructions
Combine all of the vegetables in a medium-size bowl. Add the yogurt, cashews, and cumin and mix gently. Chill in the refrigerator for at least 1 hour before serving.
This is a delicious recipe. I added an extra cup of low-fat yogurt and used the juce of a whole lemon and added a tsp. of fresh dried mint leaves. I really enjoyed making it for my friends and family for the 4th. It is a cooling dish.
Thank you
becky williams
I made this salad for a BBQ and it was a hit!