• April 28, 2015

    Indian Cucumber-Yogurt Salad

    by

    Ok, vacation mode hasn’t really ended. I got back from Hawaii last week, and found myself totally swamped. So I worked my tail off all week, but then my sister arrived for a visit (she lives on the other side of the country, sniff) and now I’m right back to sightseeing and forgetting which day of the week it is. Sigh.

    My fridge has been empty for about two weeks. So I’ve been relying on my freezer and pantry to throw together easy meals that wouldn’t really be of interest to you.

    Today I finally got my act together and bought some food, and what I’m sharing is a really simple salad, but one that we make almost weekly. Served with spicy grilled meats or heady Indian curries, it provides a fresh, cooling counterpoint. It’s another one of Adarsh’s dad’s recipes – he always makes it for us when Amma makes biryani. When I make it alongside these Lamb Kofta, it’s one of Adarsh’s favourite meals.

    It’s so easy to throw together that I never thought to share it with you, until recently when I started seeing similar recipes pop up in cooking magazines. It consists of cucumber, tomatoes, red onion, garlic, lemon juice, jalapeno and herbs tossed in thick plain yogurt. Ta da! Sounds basic, but it’s super yummy. I’d eat it by itself stuffed in a pita for lunch, but it’s a really nice side to serve alongside Indian or Middle Eastern food.

    I wish I’d taken more process shots to show you – I feel like you can’t really tell what things are in the finished salad. The yogurt-covered grape tomatoes look like radishes (which, actually, wouldn’t be a bad addition).

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    Indian Cucumber-Yogurt Salad

    A fresh, cooling cucumber-yogurt salad with tomatoes, herbs, jalapeño and lemon. Perfect with Indian or Middle Eastern food.
    Prep Time5 mins
    Course: Salad
    Cuisine: Indian
    Servings: 6
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 9 " length cucumber chopped
    • 1 pint cherry or grape tomatoes halved
    • 1 1/2 cup plain full-fat (3.25%, or higher) yogurt
    • 1/3 cup finely chopped red onion
    • 1 jalapeño finely chopped (use half if less heat is preferred)
    • 1 large clove garlic minced
    • 2 tbsp minced mint
    • 2 tbsp minced parsley
    • 2 tbsp lemon juice

    Instructions

    • Combine all ingredients in a large bowl and stir well. Serve immediately.
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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