Lea's Indian Salad

Serve this delicious yogurt-dressed vegetable combo as a salad or a mouth-cooling condiment with spicy food. We think it is terrific with highly spiced grilled chicken. The cumin adds an exotic flavor, but dill works a different, equally appealing magic. You can easily multiply this recipe to feed a crowd.


1 cucumber, peeled, seeded, and cubed
1 large ripe tomato, cubed
1 green bell pepper, cubed
1 celery stalk, cubed
1/2 to 1 cup plain low-fat yogurt
2/3 cup raw cashew nuts
1 teaspoon ground cumin (or more to taste)


Combine all of the vegetables in a medium-size bowl. Add the yogurt, cashews, and cumin and mix gently. Chill in the refrigerator for at least 1 hour before serving.

Cooking & Recipes


4 servings


Lea Bohrer The Greenfield Gourmet Club, Greenfield, Massachu

Preparation Method

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