Iraqi Yoghurt Salad
This Iraqi Yoghurt Salad recipe is a fresh green salad infused and smothered with a light yoghurt dressing. It’s cooling and refreshing in the summer and pairs well with grilled meat or fish.
Ingredients
- 1/2 washed lettuce chopped
- 1/2 large cucumber or 2 Asian ones (washed, sliced & cut in half)
- 2 medium chopped tomatoes seeds removed
- 3 small radishes or half a large one washed, partly peeled & sliced
- 1/2 cup of freshly chopped mint
- 3 tbsp natural yoghurt
- 1 tbsp mayonnaise
- 1 tsp sumac spice
- 1/2 fresh lemon Juiced
- 1/2 tsp salt to taste
- 1 tbsp olive oil
Instructions
- Wash and chop all the above vegetables
- Place them all in a suitable mixing bowl
- Make the yoghurt dressing separately by adding the yoghurt, mayo, spices, lemon juice and oil together and mix well with the chopped fresh mint.
- When you are ready to serve, mix the dressing into the salad and serve straight away.
Notes
Note: This salad is best served fresh and as soon as it's made. If you wish to prepare the salad beforehand, pre-cut the ingredients and make the dressing separately. When you are ready to serve, then mix in the dressing for the best crunch and flavour.