Return to Content

Lea's Indian Salad

Lea’s Indian Salad
3 votes, 4.33 avg. rating (84% score)

Yield: 4 servings

Serve this delicious yogurt-dressed vegetable combo as a salad or a mouth-cooling condiment with spicy food. We think it is terrific with highly spiced grilled chicken. The cumin adds an exotic flavor, but dill works a different, equally appealing magic. You can easily multiply this recipe to feed a crowd.


  • 1 cucumber, peeled, seeded, and cubed
  • 1 large ripe tomato, cubed
  • 1 green bell pepper, cubed
  • 1 celery stalk, cubed
  • 1/2 to 1 cup plain low-fat yogurt
  • 2/3 cup raw cashew nuts
  • 1 teaspoon ground cumin (or more to taste)


Combine all of the vegetables in a medium-size bowl. Add the yogurt, cashews, and cumin and mix gently. Chill in the refrigerator for at least 1 hour before serving.
Updated Thursday, May 23rd, 2002

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

2 Responses to Lea’s Indian Salad

  1. Becky Williams July 4, 2003 at 4:57 pm #

    This is a delicious recipe. I added an extra cup of low-fat yogurt and used the juce of a whole lemon and added a tsp. of fresh dried mint leaves. I really enjoyed making it for my friends and family for the 4th. It is a cooling dish.

    Thank you
    becky williams

  2. Anonymous August 16, 2003 at 5:49 pm #

    I made this salad for a BBQ and it was a hit!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111