Author Pam - For the Love of Cooking / Original by Smitten Kitchen
Equipment
Small skillet
Ingredients
Yogurt Dressing:
½tspcumin seedstoasted
½cupGreek yogurtfull fat
1tbspfresh lemon juice
½tbspfresh cilantrochopped
½tbspfresh mintchopped
2tspjalapenominced
½inchknob gingerpeeled & finely grated
1cloveof garlicminced
⅛tspsugar
Sea saltto taste
Salad:
1English cucumberwashed well
½cupgrape tomatoesdiced
2tbspred onionfinely diced
remaining cilantro & mint
Instructions
Toast the cumin seeds in a dry skillet over medium heat, until fragrant & golden, about 3-4 minutes. Remove from heat to cool.
Make the dressing by combining the yogurt, lemon juice, 1/2 tablespoon of cilantro, 1/2 tablespoon of mint, jalapeno, grated ginger, grated garlic, toasted cumin seeds, sugar, and sea salt, to taste together in a bowl; whisk until well combined. Set aside to allow flavors to mingle.
Make the salad by cutting the cucumbers in half lengthwise, then each half three more times into long wedges. Cut into 1-inch pieces then place them in a large serving bowl.
Add the tomatoes, red onion, remaining cilantro, and remaining mint. Add the tomatoes, red onion, remaining cilantro, and remaining mint.
When ready to serve, drizzle the yogurt dressing on top and toss to mix evenly. Serve immediately. Enjoy.