Ingredients for African Chopped Salad With Yogurt And Brown Butter
- 2 tablespoons lemon juice
- Garlic Clove
- 3 tablespoons olive oil
- 1 cup chopped tomatoes
- 1/2 cup chopped cucumber
- Red Onion
- Red Bell Pepper
- Green Bell Pepper
- Fresh Cilantro
- Fresh Parsley
- salt to taste
- Fresh Ground Pepper
- Plain Yogurt
- Unsalted Butter
- Crushed Red Pepper Flakes
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How to Make African Chopped Salad With Yogurt And Brown Butter
- In a medium serving bowl, whisk together 2 tablespoons lemon juice, 1 clove minced garlic, and 3 tablespoons olive oil.
- Add 1 cup chopped tomatoes, 1/2 cup chopped cucumber, 1/4 cup thinly sliced red onion, 1/2 cup chopped bell peppers (any color), 1/4 cup chopped cilantro, and 2 tablespoons chopped parsley.
- Season the salad generously with salt and freshly ground black pepper. Toss gently to combine.
- In a small bowl, stir 1/2 cup plain Greek yogurt. Drizzle half of the yogurt over the salad.
- In a small skillet, melt 1/4 cup unsalted butter over moderately high heat. Swirl the pan constantly until the butter turns light brown and has a nutty aroma (about 5-7 minutes). Watch carefully to prevent burning.
- Immediately remove from heat and drizzle the brown butter over the remaining yogurt. Gently swirl to combine.
- Spoon the yogurt mixture over the salad. Sprinkle with 1/4 teaspoon crushed red pepper flakes (or more, to taste).
- Serve immediately with warm pita bread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
38g
Carbs
2g
