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Categories: Salads, Vegetables

Cucumber and jicama salad with yogurt, pistachios and raisins

Cucumber and jicama make an odd couple. The cucumber is from Asia and is beloved in the Mediterranean, the Middle East and Europe. But in those areas, jicama is unknown. On the other hand, jicama is a favorite in Mexico, ... Read more

Total time: 35 minutes | Serves 3 to 4
Note: Goat's milk yogurt gives the salad an intriguing tang, but cow's milk yogurt is very good too. Use all yogurt or a combination of yogurt and sour cream of any degree of richness to make the creamy dressing as luscious or as lean as you like. If your raisins are too dry, soak them in hot water for a few minutes until they soften, then drain them.
  • 1 1/2 cups coarsely grated peeled cucumbers (from about 2 pickling cucumbers)
  • 1 cup plain yogurt
  • 1 1/2 cups coarsely grated peeled jicama (from half a medium jicama)
  • 3 tablespoons chopped green onions, green and white parts
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried
  • 3 tablespoons chopped Italian parsley
  • 1/4 cup moist dark raisins
  • 1/4 cup toasted pistachios, coarsely chopped
  • Salt
  • Freshly ground pepper

Step 1Drain the grated cucumbers in a strainer for 5 minutes. If there is water in the yogurt, pour it out.

Step 2Lightly mix the cucumbers with the jicama, green onions and dill, using a fork. Reserve 1 tablespoon of parsley, 2 tablespoons of raisins and 2 tablespoons of pistachios for garnish.

Step 3Gently stir the remaining parsley, raisins and pistachios into the vegetable mixture. Lightly stir in the yogurt. Season to taste with salt and pepper. Serve cold in a shallow bowl. At serving time, sprinkle the salad with reserved parsley, raisins and pistachios.

Each of 4 servings:
136 calories; 109 mg sodium; 8 mg cholesterol; 6 grams fat; 2 grams saturated fat; 18 grams carbohydrates; 5 grams protein; 4.03 grams fiber.
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