Cucumber Raita Salad

Name: Cucumber Raita Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 teaspoon mustard seeds; 2 English cucumbers, thinly sliced; Kosher salt and freshly ground black pepper; 1/2 small red onion, thinly sliced; 1 cup plain yogurt; 1 lemon, juiced; 1 clove garlic, minced; 2 tablespoons chopped fresh dill

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Homemade

Episode: Girls Night In

Cucumber Raita Salad

1 Review

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

49

Total Fat

2

Saturated Fat

1

Carbohydrates

8

Dietary Fiber

1

Sugar

4

Protein

2

Cholesterol

5

Sodium

368

Total: 30 min
Active: 20 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

49

Total Fat

2

Saturated Fat

1

Carbohydrates

8

Dietary Fiber

1

Sugar

4

Protein

2

Cholesterol

5

Sodium

368

Total: 30 min
Active: 20 min

Ingredients

1 teaspoon mustard seeds

2 English cucumbers, thinly sliced

Kosher salt and freshly ground black pepper

1/2 small red onion, thinly sliced

1 cup plain yogurt

1 lemon, juiced

1 clove garlic, minced

2 tablespoons chopped fresh dill

Directions

In a dry pan over medium heat, toast the mustard seeds until fragrant, about 2 minutes. Set aside.
Add the cucumbers to a medium bowl. Season with three large pinches of salt and set aside for 10 minutes. In the meantime, combine the red onion, yogurt, lemon juice, garlic, dill and mustard seeds in a large bowl and stir to combine.
Pour off any excess liquid that has accumulated in the cucumber bowl and pat the cucumbers dry. Add the cucumbers to the yogurt mixture, mix well, and season to taste with salt and pepper.