African Chopped Salad with Yogurt and Brown Butter
Elevate your salad game with this vibrant and flavorful African Chopped Salad with Yogurt and Brown Butter. Packed with crisp, colorful vegetables like cherry tomatoes, cucumber, red bell pepper, and carrots, this refreshing dish is tossed in a creamy spiced yogurt dressing that features the earthy warmth of cumin and paprika. The star of the recipe, however, is the drizzle of nutty, golden-brown butter that adds an indulgent, aromatic finish. Ready in just 30 minutes, this salad is perfect as a light meal or an impressive side dish that celebrates fresh, wholesome ingredients. Ideal for fans of global cuisine, this recipe combines bold flavors and textures to create a truly unforgettable dish. Serve it fresh and enjoy a delicious fusion of taste and nutrition!
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Recipe Information
Ingredients
- 250 grams Cherry tomatoes
- 1 medium Cucumber
- 1 large Red bell pepper
- 1 large Carrot
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 200 grams Plain yogurt
- 50 grams Unsalted butter
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
Instructions
Wash all vegetables thoroughly. Cut the cherry tomatoes in halves and chop the cucumber, red bell pepper, and carrot into small, bite-sized cubes.
Dice the red onion finely and chop the fresh parsley. Set everything aside.
In a small saucepan, heat the unsalted butter over medium heat. Allow it to melt and cook until it begins to foam and turns golden brown, releasing a nutty aroma. This process should take around 4–6 minutes. Once browned, remove the butter from heat and let it cool slightly.
In a mixing bowl, combine the plain yogurt, ground cumin, paprika, salt, black pepper, and fresh lemon juice. Stir well to create a creamy, spiced dressing.
Add the chopped vegetables (tomatoes, cucumber, bell pepper, carrots, red onion) and parsley to a large salad bowl. Toss gently to combine.
Drizzle the yogurt dressing over the salad and gently fold to coat all ingredients evenly.
Once the brown butter has cooled slightly but is still liquid, drizzle it over the salad for a final, flavorful touch.
Serve immediately as a vibrant side dish or enjoy as a light meal. Best served fresh.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 35.1 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 522 mg | 40% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
