Tomato & Cucumber Raita in Butter Lettuce Cups Recipe
Photo by Mark Boughton; styling by Teresa Blackburn
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Ingredients
1/2 pint cherry or grape tomatoes
2 small cucumbers, peeled
3/4 cup nonfat plain yogurt
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1/2 teaspoon kosher salt
4 to 6 butter lettuce cups
Instructions
2 small cucumbers, peeled
3/4 cup nonfat plain yogurt
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1/2 teaspoon kosher salt
4 to 6 butter lettuce cups
1. Wash and dry tomatoes. Cut in half. Cut peeled cucumber into bite-size pieces.
2. Combine yogurt, mint, lemon juice and salt. Mix well. Pour yogurt mixture over tomato mixture; toss. Place into washed lettuce cups. Serves 4 to 6.
Relish Cooking with Kids, "Veggie U," August 2007.
"Veggie U," Aug. 10, 2008, American Profile
Nutritional Information
2. Combine yogurt, mint, lemon juice and salt. Mix well. Pour yogurt mixture over tomato mixture; toss. Place into washed lettuce cups. Serves 4 to 6.
Relish Cooking with Kids, "Veggie U," August 2007.
"Veggie U," Aug. 10, 2008, American Profile
Per serving: 45 calories, 0.5g fat, 4g prot., 9g carbs., 2g fiber, 270mg sodium.
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