This is a simple variation of the Indian classic Raita with seasonal radishes, which give this healthy dish the perfect combo of creaminess & crunch.
Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients can help lower high blood pressure and may reduce the risks for heart disease.
Season : Summer
Prep time: 15 minutes
Radishes & Raita
1 cup sheep or goat yogurt
2 tbsp chopped fresh parsley
1 lemon juiced
1 clove garlic, minced
2 tsp. chopped green onions
½ tsp. Sumac
1 tsp. Sea salt
1tsp. extra virgin olive oil, drizzled over raita (optional)
1 large bunch of organic radishes,
To Prepare Raita
Set aside the sumac, parsley, and radishes. Mix the rest of the Raita ingredients in a small food processor, and pulse. Fold the parsley in at the end. Then sprinkle sumac on top of yogurt after plating. Drizzle some extra virgin olive oil on top.
With a mandolin or a sharp knife, slice the radishes into thin circles.
Add a squeeze of lemon to give them some extra brightness.
Arrange the radishes in a dish, then pour in the raita, drizzle with olive oil if using.
Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.