Cucumber Raita Salad with Mint and Pomegranate Seeds

A refreshing and cooling cucumber raita salad with fresh mint and juicy pomegranate seeds. Perfect as a light lunch or a flavorful side dish to any Indian meal.

Prep Time

10 minutes

Total Time

10 minutes

Calories

95 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.29/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Indian

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

2mediumCucumber(Peeled, seeded and grated)

£1.20

1.5cupsPlain Yogurt(Full-fat or low-fat, Greek yogurt recommended for thicker consistency)

£1.10

0.3cupFresh Mint Leaves(Chopped)

£0.75

0.5cupPomegranate Seeds

£1.50

1smallGreen Chili(Finely chopped (optional, for heat))

£0.20

0.5teaspoonRoasted Cumin Powder

£0.10

0.3teaspoonBlack Salt (Kala Namak)(To taste (optional, adds a unique flavor))

£0.15

to tasteSalt

£0.15

to tasteBlack Pepper(Freshly ground)

Total Cost

£5.15

£1.29 per serving

Instructions

1.
Grate the peeled and seeded cucumbers using a box grater. Gently squeeze out any excess water from the grated cucumber.
2.
In a mixing bowl, combine the grated cucumber, yogurt, chopped mint, pomegranate seeds, green chili (if using), roasted cumin powder, black salt (if using), salt, and black pepper.
3.
Mix well to combine all the ingredients. Taste and adjust seasoning as needed.
4.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is optional, but recommended for optimal flavor.
5.
Serve chilled as a side dish or a light lunch.

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My Notes

Nutrition Information

Nutrition per serving (175g)

95 kcal / 397 kJ

Carbs

3% of RDA

Fat

6% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

7 g

8% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For a thicker raita, use Greek yogurt and drain excess water from the grated cucumber.

Adjust the amount of green chili to your spice preference.

Garnish with extra mint leaves and pomegranate seeds before serving for a beautiful presentation.

You can add other ingredients like chopped cilantro or grated ginger for added flavor.

Store leftover raita in an airtight container in the refrigerator for up to 2 days.

Cooking Equipment

Mixing bowl

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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Cucumber Raita Salad with Mint and Pomegranate Seeds

Ingredients

Instructions