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 caloriescarbohydrate: 22 gcholesterol: 3.9 mgfat: 0.4 gfiber: 1.8 gprotein: 8.9 gsaturatedFat: 0.1 gservingSize: -sodium: 128.9 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Katie's Yogurt Veggie Salad
Directions
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Spoon yogurt into a cheesecloth-lined colander, set aside until most of water has drained, at least 30 minutes.
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.
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.