India knows the secrets of yoghurt used in dishes that are used as a salad might be used outside of India. Yoghurt is mixed with vegetables and spices and the dish accompanies the meal to add nutrition, cool the heat of spices and add a creamy texture to the meal.
Here we take the idea and create a Western salad with a yoghurt base. I am sure that you will enjoy it. The salad makes a great addition to BBQs.
It is quite a tart salad, and so goes well with dishes that look for something tart to cut through their flavours – fried dishes, perhaps. But most of all, I love it with a rice dish, a pulao for example. Or for a simple lunch, just with some hot rice mixed with ghee.
Are you looking for similar dishes? Try Apple and Celery Creamy Yoghurt Salad, Minty Yoghurt-Tahini Sauce and Dressing, Garlic-Yoghurt Dressing, Beetroot with Yoghurt Tahini Dressing, Sweet and Sour Mango Yoghurt Curry, and How to Make Thick Thick Yoghurt.
Celery Yoghurt Salad
Drain some yoghurt in muslin cloth for 20 minutes. Mix chopped Celery, Capers, chopped Tomato, Sweet Onion and Green Chilli into the yoghurt with a squeeze of lemon or lime juice and a little salt and black pepper. Serve in small individual bowls.
recipe notes and alternatives
Use the salad as a dressing, and drizzle over endive or other salad greens.
Use mayonnaise instead of yoghurt – use far less of course, and make a traditional style salad with the ingredients listed above.
Replace the lime or lemon juice with a little preserved lemon.