Katie’s Yogurt Veggie Salad

Ingredients

• 25 ounces nonfat plain yogurt
• 1/2 large English cucumber – halved, seeded, and grated
• 1 carrot, grated
• Salt to taste
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 1 stalk celery, diced
• 1/4 cup chopped fresh parsley
• 1/4 lemon, juiced
• 1 tablespoon chopped fresh mint, or to taste
• 2 teaspoons ground cumin
• Salt and ground black pepper to taste

Directions

Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.

Place grated cucumber and grated carrot in a cheesecloth-lined colander; sprinkle with salt. Place a heavy object, such as a bowl, atop cucumber and carrot to drain excess water, 15 to 20 minutes.

Mix yogurt, cucumber, carrot, onion, red bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to blend, at least 1 hour.