Say it with me…. Kachumber Salad (Ku-chum-ber)
Sounds fancy, right? Yep, that’s how I roll… Yeah right!
You know me folks, I’m all about keeping thing simple. Remember that Pico de Gallo Avocado Toast from last week. Case and point, I like things I can make in no time flat, and hopefully you do too!
This month the The Recipe ReDux‘s theme is pure brilliance! Our task was to come up with a recipe using less than seven ingredients to help ease the pain of tax season and all the number crunching we’ve had to do lately. Thank you ladies, I needed that!
I had every intention of making this super simple deviled egg sweet potato concoction for you, but then I was memorized by the simplicity of Indian food while watching Kelsey’s Homemade Saturday morning. Really, with spring right around the corner and the abundance of salads popping up all over, I knew this was meant to be.
What exactly is a Kachumber Salad?
It’s an Indian salad that actually can be made of a variety of sliced vegetables you have on hand. Kachumber Salad in its traditional form is made from red onion and green cucumbers covered in a tangy lemon yogurt sauce with hints of Indian spices. I chose to go the purest route here today, however feel free to whip up using the vegetable of choice you have available.
For those who opt for the cucumber base, you will definitely be doing your body a huge favor. Cucumbers not only are a great source of hydration for your body, they also provide cancer fighting as well as anti-inflammatory properties. Plus, because they are mainly water dense, they are also a great way to keep you full without filling you out, something we can all get on board with!
This salad is definitely super classy and unbelievably easy to prepare. Meaning, a win win for all! You can pair this with grilled chicken, a veggie burger or protein of choice to make it a complete meal too. I opted for a nice chicken sausage sliced and grilled over the top… perfection!
- 1 large cucumber 5 oz, thinly sliced
- 1/2 teaspoon salt
- 1/2 cup plain Greek nonfat yogurt
- 1/2 teaspoon Garam Marsala
- 1 teaspoon lemon juice
- 1/4 cup chopped red onion 1 oz
- 1/2 teaspoon lemon zest
In a medium bowl, place sliced cucumbers and sprinkle with salt. Set aside for 20 minutes for water to drain out of cucumbers.
Gently dry cucumber and remove excess water from bowl.
In a separate bowl, combine yogurt, Garam Marsala and lemon juice. Mix together.
Add the onions to the cucumber bowl and pour the dressing over the top of the salad.
Mix together and garnish with lemon zest.
Let’s chat! Have you jumped on the Indian food train? If so, what’s your favorite dish to prepare?