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Cumin Cucumber Salad

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Ingredients
  Cucumber 1 Medium
  Onion 1 Small, chopped finely to make 1/3 cup
  Salt 1 1⁄2 Teaspoon
  Tomato 1 , chopped into 16ths
  Cumin seeds 1 Teaspoon
  Cottage cheese 1⁄2 Cup (8 tbs)
  Yogurt 1⁄2 Cup (8 tbs)
  Parsley sprigs 3 , chopped
Directions

Quarter the cucumber lengthwise, then hold the quarters together and slice it into half-inch chunks. Place in a small bowl.
Add the onion, salt, and tomato to the bowl with the cucumber and toss gently.
Toast the cumin seeds in a small dry frying pan over medium heat only until they are brittle, not browned. It should take about 1 minute.
Place the cottage cheese and yogurt in your blender, add the toasted cumin, and buzz until the mixture is smooth.
Pour the dressing over the salad vegetables, toss gently, and refrigerate for an hour, if possible, before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cucumber

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