Cumin Cucumber Salad
|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|
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.
Serving size: Complete recipe
Calories 280 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.5%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 26 mg8.7%
Sodium 3356.1 mg139.8%
Total Carbohydrates 34 g11.2%
Dietary Fiber 5 g19.8%
Sugars 20.5 g
Protein 22 g43.4%
Vitamin A 34.8% Vitamin C 57.6%
Calcium 35.7% Iron 26.7%
*Based on a 2000 Calorie diet