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

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