Turmeric-Cucumber Greek Yogurt Sauce

This super healthy, light and refreshing sauce is inspired by an Indian condiment called “Raita”.  A good dose of turmeric’s vibrant yellow brightens its visual appeal. Instead of the old, mainstay “Ranch Dressing”, try dipping your crudités in it for exotic flair. Pair with it with grilled salmon, chicken, lamb, or eggplant. It’s a must for serving with North African Spiced Ground Sirloin Kebabs.

  • Peel cucumber. Cut in half lengthwise. Using only 1 half of the cucumber, scoop out seeds and finely dice.

  • In a colander, combine cucumber, and a good amount of salt. Set aside for 15 minutes. Rinse, drain well and pat dry.

  • Heat a small, ungreased skillet on medium heat. Toast the cumin seeds, stirring for 10 to 20 seconds. Remove from pan. Set aside.

  • In medium bowl, combine all of the ingredients except the cucumbers. Whisk until smooth. Stir in the cucumbers. Thin with a few tablespoons of water for a sauce-like consistency, stirring in a little at a time. Taste and adjust seasoning. Refrigerate covered. Chill for 20 minutes or longer for the flavors to meld. Keeps 3 days refrigerated.