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Cucumber-Walnut Raita

Photo: Levi Brown
Yield Makes 6 servings (serving size: about 1/4 cup)
Greek yogurt is the base for Cucumber-Walnut Raita, a popular Indian condiment used to temper the heat in spicy dishes. You can also serve Raita as a dip with your favorite crudite. Prep: 10 minutes; Cook: 1 minute; Total time: 11 minutes.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 minced garlic clove
  • 1/2 cup quartered, seeded, and sliced cucumber (from 1 Kirby)
  • 1/4 cup plus 2 tablespoons finely chopped walnuts, divided
  • 1 tablespoon fresh lemon juice
  • 1 cup plain reduced-fat (2%) Greek yogurt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 97
  • fat 7.9 g
  • satfat 1.3 g
  • monofat 2.4 g
  • polyfat 3.7 g
  • protein 4 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 207 mg
  • calcium 38 mg

How to Make It

  1. In a small skillet, heat oil over medium heat; add cumin and garlic. Cook, stirring, for 1 minute until toasted and fragrant; set cumin oil aside to cool completely.

  2. Stir together cucumber, 1/4 cup walnuts, lemon juice, yogurt, salt, and pepper. Stir in cumin oil and top with additional 2 tablespoons walnuts.