Cucumber Raita Salad*

1 cup plain non-fat yogurt
1 lime, zested and juiced
3 tablespoons chopped mint
3 tablespoons chopped cilantro
1 small serrano pepper, seeded and minced
3 tablespoons scallions, thinly sliced
1/4 teaspoon cumin
1/4 teaspoon coriander
1 medium seedless cucumber, peeled if waxy and cut into 1/4 inch dice or 4 small Persian cucumbers, diced
salt and ground pepper, to taste
Meets Cardiac Rehab guidelines.

In a small bowl, combine yogurt, zest and juice of lime, mint, cilantro, pepper, scallions, cumin and coriander. Mix well. Add cucumber and coat thoroughly. Season to taste with salt (optional) and ground pepper. To let flavors meld, refrigerate for at least 1 hour before serving.
Keeps in the refrigerator for 3 to 4 days.
Great served with grilled chicken or fish.

Nutrition Information