Raita (Indian cucumber and yoghurt salad)
Susan Weitzman

1 teaspoon ground cumin
¼ teaspoon crushed red pepper
1 teaspoon salt
1 pint yoghurt (unflavored)
1 ripe avocado, peeled and cut into ½ inch cubes
1 teaspoon lemon juice
½ cup thinly sliced scallions
2 cucumbers, peeled and seeded, and coarsely grated
½ cup seeded and coarsely chopped green peppers
3 tablespoons finely chopped Chinese parsley

In a small skillet, toast the ground cumin and crushed red pepper over very low heat for 1 to 2 minutes, stirring occasionally to develop their flavor. Then combine them with the salt and fold into the yoghurt.

Place the avocado cubes in a small salad bowl and sprinkle lemon juice over them. Add the scallions, grated cucumber, green peppers and Chinese parsley and toss to mix. Pour the yoghurt mixture over the vegetables and toss gently to coat them thoroughly. Refrigerate the raita to chill it thoroughly, at least 2 hours.

Serves 6