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Think of this salad as you would a chutney. It was designed to pair with the Weeknight Kofta with Allspice and Almonds, but would be just as delicious with the Golden Rice Salad, Smoky Salmon Steaks, Indian Grilled Vegetables or just slathered on a piece of rustic grilled bread.
Ingredients
1 cup plain yogurt
1 medium cucumber, peeled, seeded and shredded
1/2 fresh green chile, minced, or to taste (optional)
1 tight-packed tablespoon fresh spearmint leaves, torn
Salt and freshly ground black pepper
Instructions
1. Combine all the ingredients in a medium-sized bowl and serve chilled or at room temperature. Keeps covered and refrigerated up to 3 days.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
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