When I made the spicy coconut shrimp recently, I was in need of a side dish. Since the shrimp were being served on top of rice, I didn’t want a pasta side, and I couldn’t figure what veg what go perfectly, so I went in search of something that would be cool and crisp. This is where I discovered raita.

From what I’ve read, raita has its roots in Pakistan and/or India. It’s typically used as a sauce or a dip, a condiment really. I adapted it by making a chunkier version that was served as a salad.


1 Cucumber

1 Tomato

1 green chili, finely chopped

1/2 Cup non-fat Greek yogurt

Salt and pepper


  • Mix together all ingredients and serve chilled

I did find that as the salad chilled, the veggies dropped some water and the yogurt solidified a bit, looking funny. No worries! Just give it a good stir and it’ll look great again.

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