Cucumber and jicama salad with yogurt, pistachios and raisins

Time 35 minutes
Yields Serves 3 to 4
Cucumber and jicama salad with yogurt, pistachios and raisins

Drain the grated cucumbers in a strainer for 5 minutes. If there is water in the yogurt, pour it out.


Lightly mix the cucumbers with the jicama, green onions and dill, using a fork. Reserve 1 tablespoon of parsley, 2 tablespoons of raisins and 2 tablespoons of pistachios for garnish.


Gently stir the remaining parsley, raisins and pistachios into the vegetable mixture. Lightly stir in the yogurt. Season to taste with salt and pepper. Serve cold in a shallow bowl. At serving time, sprinkle the salad with reserved parsley, raisins and pistachios.

Goat’s milk yogurt gives the salad an intriguing tang, but cow’s milk yogurt is very good too. Use all yogurt or a combination of yogurt and sour cream of any degree of richness to make the creamy dressing as luscious or as lean as you like. If your raisins are too dry, soak them in hot water for a few minutes until they soften, then drain them.

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