How to Make Katie Bouman Caltech

Katie's Yogurt Veggie Salad

Katie bouman, who starts as assistant professor of computing and mathematical sciences at new areas of research are emerging at caltech where computer science (cs) and other fields.

Recipe Summary Katie's Yogurt Veggie Salad

I'm a huge fan of raita but I always find myself wanting more veggies in it. So over time I developed this recipe. It's high in protein and tastes great. I've largely given up on dipping anything in it. I just eat it by the spoonful. The recipe takes a while, but it makes enough to merit it.

Ingredients | Katie Bouman Caltech

25 ounces nonfat plain yogurt

½ large English cucumber - halved, seeded, and grated

1 carrot, grated

salt to taste

½ onion, diced

½ red bell pepper, diced

1 stalk celery, diced

¼ cup chopped fresh parsley

¼ 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.

Info | Katie Bouman Caltech

prep: 20 mins additional: 1 hr 30 mins total: 1 hr 50 mins Servings: 4 Yield: 4 servings

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