In summer, I want quick, easy, light salads that go with everything I take off my grill. This salad fits the bill! The recipe makes enough dressing to store in the refrigerator for impromptu get togethers or suppers with just the fam throughout the week (or longer)!
Raita Dressing
1 cup Plain Greek Yogurt (I use full fat)
1 teaspoon ground cumin
1 teaspoon masala spice
2 sliced scallions
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 teaspoons of chopped fresh jalopeno pepper (if you like it spicy add more or leave out if you don’t like spice!)
Salt and Pepper to taste (not going to lie this recipe needs a generous pinch of salt-keep tasting until it is to your liking)
Zest of one lemon
Juice of half a lemon
Splash of water if you want to thin
Drizzle of olive oil
Mix all ingredients in bowl.
For Salad: (serves 2)
1 English Cucumber
4-5 Campari Tomatoes (you can use cherry tomatoes if you would like or one regular tomato)
2-3 Tablespoons of dressing
Mix to combine
Genevieve Cremaldi 