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–+ servings

spinach and cucumber salad with yoghurt dressing

A fresh flavoured salad where the taste of the baby spinach and cucumber are brought out by the creaminess of the slightly spiced yoghurt.
serving platter of cucumber and spinach salad with yoghurt dressing
prepare: 5 minutes
total time: 5 minutes
difficulty: moderate
yield: 4 servings
calories: 56 kcal
diet: gluten free, vegetarian
cuisine: Indian, maharashtrian

ingredients

  • 120 g spinach leaves
  • 2 lebanese cucumbers
  • 1 red onion - halved and sliced

for the dressing

  • 100 ml yoghurt
  • 1 tbsp cucumber juice - see instructions
  • ½ lemon - juiced
  • ½ tsp cumin seeds
  • ¼ tsp salt

instructions

  • Wash and dry the spinach.
  • Remove the ends of the cucumbers and cut lengthwise into halves. Using a teaspoon, scrape the pulp and seeds from the centre of the cucumbers and set it aside. Cut the cucumbers into 5cm batons.
  • Put the cucumber pulp into a sieve and, using the back of a spoon, force the juice from the pulp into a small bowl. You only need around one tablespoon, which is about one cucumber.
  • Add the remaining dressing ingredients to the juice and stir well.

to serve

  • Place spinach leaves, cucumber, onion, and dressing into a dish and mix well.

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nutrition

Serving: 50 g | Calories: 56 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 3 mg | Sodium: 185 mg | Potassium: 468 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 2945 IU | Vitamin C: 22.4 mg | Calcium: 91 mg | Iron: 1.5 mg