Return to Content

Lea's Indian Salad

Lea’s Indian Salad
2 votes, 5.00 avg. rating (93% score)
Submit a Recipe Image

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

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

Comments maybe edited for length and clarity.