Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 cups cored, diced apple
- 1 cup diagonally sliced celery ( 1/2-inch pieces)
- 1/2 cup diced red onion
- 1/2 cup walnut halves (2 oz.)
- 1 Tbs. minced fresh dill
- 1 Tbs. minced fresh cilantro
- 1 Tbs. minced fresh mint
- 1 cup Creamy Lemon-Tahini Dressing
- 2 cups peeled, halved, seeded and sliced cucumber ( 1/2-inch pieces)
- 1/3 cup dry arame ( 1/2 oz.)
- =
Directions
In shallow bowl, combine arame and 1 1/2 cups warm water. Let soak 15 minutes. Drain and rinse quickly under cold running water. Set aside.
In large bowl, combine cucumber, apple, celery, onion, walnuts, dill, cilantro and mint. Season with pinch of salt. Add dressing and toss to coat. Add arame and toss again. (If you are not serving raita right away, leave the arame out and add it when ready to serve, as it will turn the dressing a slightly dark color.)