Cucumber, Tomato, Scallion, & Yogurt Relish
Yield
2 1/2 cupsPrep
10 minCook
?Ready
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 1 | cup |
yogurt
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | teaspoon |
cumin
|
|
| ½ | cup |
tomatoes
peeled, seeded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 237 | ml |
yogurt
|
|
| 5 | ml |
sugar
|
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 1.3 | ml |
cumin
|
|
| 118 | ml |
tomatoes
peeled, seeded |
|
Directions
Peel cucumber. Cut lengthwise in half and scrape out center seeds.
Cut cucumber into 1½ inch lengths.
Cut into coarse shreds with a hand grater or food processor.
There should be about 1½ cups.
Combine yogurt, cucumber and remaining ingredients.
Refrigerate and allow flavors to blend for an hour or more before serving.
