#coolandlight

Cucumber Yogurt Raita Salad is a cool and refreshing Indian salad that pairs well with spicy dishes. The combination of cucumbers, yogurt, and aromatic spices makes it a delightful addition to any meal.

Ingredients: 2 medium cucumbers, peeled and diced. 1 cup plain yogurt. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 1/4 teaspoon red chili powder adjust to taste. Salt to taste. 1 tablespoon olive oil. 1/2 teaspoon mustard seeds. 1/2 teaspoon cumin seeds. A pinch of asafoetida hing. 1 green chili, finely chopped optional.

Instructions: In a mixing bowl, combine the diced cucumbers, plain yogurt, chopped cilantro, and mint leaves. Add cumin powder, coriander powder, red chili powder, and salt. Mix well to combine all the ingredients. In a small pan, heat olive oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and green chili if using. Saute for a minute or until the spices become fragrant. Pour the tempered oil mixture over the cucumber yogurt mixture and gently stir to incorporate. Chill the cucumber yogurt raita salad in the refrigerator for at least 30 minutes before serving. Garnish with extra mint leaves if desired, and serve as a refreshing side dish or accompaniment to your favorite Indian meal.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Lemon Turmeric Sorbet is a refreshing and vibrant treat that combines the zesty flavor of lemons with the earthy undertones of turmeric. It's perfect for a hot summer day or as a light and refreshing dessert after a meal.

Ingredients: 4 cups water. 1 cup granulated sugar. 1/2 cup fresh lemon juice. 2 tablespoons lemon zest. 1 tablespoon turmeric powder.

Instructions: In a saucepan, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Remove from heat and stir in lemon juice, lemon zest, and turmeric powder. Let the mixture cool to room temperature, then transfer to a container and refrigerate until chilled, about 2 hours. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a sorbet consistency, usually about 20-25 minutes. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

There are lots of fresh tastes and textures in this vegan Italian chopped salad with zesty vinaigrette. It's full of crunchy vegetables, salty olives, creamy vegan mozzarella, and a vinaigrette that ties everything together. Perfect for a meal that is light and cool.

Ingredients: 1 head of romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup green olives, sliced. 1/4 cup roasted red bell peppers, diced. 1/4 cup artichoke hearts, chopped. 1/4 cup chickpeas, drained and rinsed. 1/4 cup vegan mozzarella cheese, diced. 2 tablespoons fresh basil, chopped. 2 tablespoons fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Diced romaine lettuce, cherry tomatoes, cucumber, red onion, black olives, green olives, roasted red bell peppers, artichoke hearts, drained and rinsed chickpeas, vegan mozzarella cheese, fresh basil, and parsley. Put all of these ingredients in a large salad bowl and mix them together. A second small bowl holds the zesty vinaigrette. To make it, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Cover the salad in the big bowl with the greens and add the tangy vinaigrette. Toss the salad well to make sure the dressing covers all of the ingredients. Serve your tasty Vegan Italian Chopped Salad with Zesty Vinaigrette right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes