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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 112 Calories

Ingredients

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

Recipe Instructions

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.