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Lea's Indian Salad

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

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  • 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

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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!

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