Cucumber Yogurt Salad | खीरे का सलाद | Salad Recipes | Sanjeev Kapoor Khazana

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

cucumbers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides similar texture with fewer calories.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers crunch without heat.

cumin powder

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Ground coriander gives a different but pleasant flavor.

Trim the ends of the cucumbers, horizontally cut it in half and scoop out the seeds. Vertically cut the cucumber in half. Thinly slice the cucumber halves.

Transfer the seeds in a muslin cloth and squeeze the juice into the yogurt. Add garlic paste, salt, crushed black peppercorns, tear the leaves of dill and add into the mixture and mix well.

Transfer the cucumber slices in a large bowl, squeeze the juice of lemon, add salt, crushed black peppercorns, olive oil and mix well.

Spread the yogurt on a serving plate, arrange the cucumber slices, some pickled onion slices, garnish with some black olive slices, baby radish slices, dill sprigs, pine nuts and micro greens. Drizzle olive oil and serve immediately with lavash.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens