Ingredients

The following ingredients have 4 Servings
  • 1 cup plain (full-fat yogurt or Greek yogurt)
  • 1 garlic clove (peeled grated)
  • 1- inch piece off fresh ginger (peeled and grated)
  • 1/4 teaspoon granulated sugar
  • Juice of half a lemon (about 2 Tablespoons)
  • 2 Tablespoons minced poblano pepper (use a mild or hot fresh pepper we like poblanos)
  • 1 teaspoon cumin seeds
  • 2 Tablespoons chopped mint leaves (divided)
  • 2 Tablespoons chopped cilantro leaves (divided)
  • Kosher salt to taste
  • 1 long English-style cucumber (1 pound thoroughly washed)
  • 2 cups grape tomatoes halved
  • 1/2 medium red onion (cut into slivers)
  • 3/4 cup Kalamata olives
  • 1 head Butter (Bibb, or Boston lettuce washed and patted dry with paper towels.)

Instruction

  • Make the dressing by scooping the yogurt into a medium bowl and using a fine grater, grate the garlic and ginger over the yogurt. Stir in the sugar, lemon, poblano, cumin seeds, half the mint and cilantro. Season to taste. Set aside until ready to serve the salad.
  • Cut the cucumbers in half lengthwise, then each half three more times into long wedged-shaped pieces -- 8 long pieces. Cut them into 1 to 1 1/2 inch lengths on a diagonal and add them to a big bowl. Pile the tomatoes, onions, and kalamata olives on top. When you're ready to eat, mix some of the dressing with the salad. Sprinkle with remaining mint and cilantro.
  • Make lettuce cups with your choice of green and spoon a healthy portion into the center of the lettuce cup. Serve with the extra yogurt dressing on the side.