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Katie's Yogurt Veggie Salad

"I'm a large fan of raita but I always locate myself trying extra veggies in it. So over the years I evolved this recipe. It's excessive in protein and tastes first-rate. I've largely given up on dipping something in it. I simply devour it by using the spoonful. The recipe takes a while, but it makes enough to benefit it."

Ingredients :

• 25 oz. Nonfat simple yogurt
• 1/2 big English cucumber - halved, seeded, and grated
• 1 carrot, grated
• salt to flavor
• half of onion, diced
• 1/2 pink bell pepper, diced
• 1 stalk celery, diced
• 1/four cup chopped clean parsley
• 1/four lemon, juiced
• 1 tablespoon chopped sparkling mint, or to flavor
• 2 teaspoons ground cumin
• salt and ground black pepper to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H50M

• Spoon yogurt into a cheesecloth-coated colander; set apart until maximum of water has tired, at least 30 minutes.
• Place grated cucumber and grated carrot in a cheesecloth-coated colander; sprinkle with salt. Place a heavy object, including a bowl, atop cucumber and carrot to drain extra water, 15 to 20 minutes.
• Mix yogurt, cucumber, carrot, onion, purple bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to combination, as a minimum 1 hour.

Notes :

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