Creamy Yogurt Salad

NOELLA NAHABWE MUBANGIZI 674250

Creamy Yogurt Salad

Ingredients:

• 1 cup plain Greek yogurt (or regular yogurt)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup bell peppers (red, yellow, or green), diced
• ¼ cup fresh parsley or cilantro, chopped
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon ground cumin (optional, for extra flavor)
• ½ teaspoon garlic powder or 1 small garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ¼ cup feta cheese (optional, for a tangy flavor)
• ¼ cup walnuts or almonds (optional, for crunch)

Instructions:

1. In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, and bell peppers.
2. In a separate small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, salt, black pepper, and cumin.
3. Pour the yogurt dressing over the vegetables and mix well to coat everything evenly.
4. Stir in chopped parsley (or cilantro) and feta cheese (if using).
5. Sprinkle with nuts for extra crunch.
6. Serve immediately or refrigerate for 15-30 minutes to let the flavors blend.

Tips:

• Serve chilled for a refreshing summer dish.
• Add grilled chicken or chickpeas for extra protein.
• Use dairy-free yogurt for a vegan option.