- Prep Time: 5 minutes
- Yield: 4 servings
Few dishes are as refreshing on a hot summer day as this nutritious yogurt salad. My dad would make this with fresh cucumbers, tomatoes, and green onions from our garden and serve it with almost every summer back-yard barbecue. Include Cool Yogurt Chutney in your Indian Indulgence theme party menu.
Contents
Vary the yogurt amount depending on the thickness of the yogurt that you buy or make. Prepare it ahead of time, and chill this salad for 15 minutes to no more than 1 hour before meal time.
Ingredients
- 1.5 cups of yogurt
- 1 large beef steak tomato, seeded and cut into 1-inch chunks
- 1 large English cucumber, peeled and cut into 1/2-inch-thick chunks
- 2 spring onions (scallions), roughly sliced
- 2 cloves of garlic, very finely chopped
- juice of 1/2 lemon
- 5 mint leaves, washed and finely julienned
- salt and pepper, to taste.
Instructions
- Combine all ingredients, except for a pinch of the chopped mint, in a mixing bowl (or a 2-liter serving bowl).
- Chill for about 15 minutes in the refrigerator. Garnish with the remaining mint. Serve with basmati rice and your favorite Indian curries, or with dosas.
