Lea's Indian Salad


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.


4 servings

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