This recipe is an accompaniment for Summer Vegetable Curry.
Recipe information
Yield
Makes 1 cup
Ingredients
1 cup plain nonfat yogurt
1/4 cup diced (1/4 inch) hothouse (seedless) cucumber
1 tablespoon orange zest
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 scallion, sliced thinly
1 teaspoon snipped chives
Black pepper, to taste
Preparation
Combine ingredients; cover and refrigerate for at least 1 hour but no longer than 3. Stir well before serving.
Nutrition Per Serving
Per 2 tablespoons: 32 calories
3g carbohydrates
2g protein
2g fat
0.3mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
