Herbed Cucumber Raita

Servings – 4-6

• 2 Persian cucumbers, chopped

• 1 – 1.5 cups non-dairy plain yogurt (example - coconut or cashew yogurt)

• 1/2 tsp. grated/minced ginger

• 1/4  cup chopped dill

Combine everything together in a bowl.

Add salt to taste.

Optional – Dry roast 1 tsp. whole cumin seeds in a skillet for 1-2 minutes until fragrant;

Coarsely grind in a mortar pestle or spice mill and add to raita

Note: You can also add chopped tomatoes and onions to the cucumbers to make a mixed vegetable raita

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