Recipe courtesy of Food Network Kitchen

Cucumber-Lime Raita

Name: Cucumber-Lime Raita
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 1 1/2 cups
Cuisine: indian
Ingredients: 1 cucumber, grated on the large holes of a box grater; 1 teaspoon kosher salt, plus more; 1 cup plain whole milk yogurt (not Greek); 2 tablespoons finely chopped cilantro; Finely grated zest and juice of 1 lime; Freshly ground pepper

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Level: Easy
Yield: 1 1/2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

110

Total Fat

4

Saturated Fat

3

Carbohydrates

15

Dietary Fiber

2

Sugar

9

Protein

6

Cholesterol

16

Sodium

717

Total: 40 min (includes resting time)
Active: 15 min

Cool cucumber adds crunch and texture to this classic Indian yogurt dip, brightened by lime and cilantro. Serve it as a condiment alongside spicy foods like curry or jerk chicken.

Ingredients

1 cucumber, grated on the large holes of a box grater

1 teaspoon kosher salt, plus more

1 cup plain whole milk yogurt (not Greek)

2 tablespoons finely chopped cilantro

Finely grated zest and juice of 1 lime

Freshly ground pepper

Directions

Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.

Cucumber-Lime Raita

Ingredients

Directions

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