Sautéed Spinach, Spring Onion, Mint Raita Crostini’s

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Raita is a traditional Indian condiment characterized by its use of yogurt with savory herbs and spices. Cumin, coriander, and mint are famous for their healing effects on the digestive system – combine with the probiotics found in organic, grass fed, non-homogenized unsweetened yogurt for a seriously delicious gut-friendly snack. If spring onions are not in season, you can substitute with scallions, using the white ends only.

Further Food Nutritionist Commentary:

If you’ve never tried raita, you’re in for a treat! Raita is a yogurt-based dip or spread that’s common in Indian and Middle Eastern dishes—and it’s absolutely delicious! In place of mayonnaise-based spreads, this version offers a healthier alternative and a fresher flavor that’s perfect for summertime. Paired with spinach, these crostinis will make a wonderful hors d’oeuvre for your next get-together.

By Rachel Paul, MS, RD
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Sautéed Spinach, Spring Onion, Mint Raita Crostini’s

  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Servings: 8

Ingredients

For Spring Onion Raita:
2 tablespoons extra virgin olive oil
1 spring onion (minced)
1 cup plain yogurt (preferably from organic grass-fed dairy)
½ ounce fresh mint (chopped)
½ teaspoon ground cumin (to taste)
½ teaspoon ground coriander (to taste)
½ teaspoon sea salt (to taste)
Pinch black pepper

For Sauteed Spinach:
2 tablespoons extra virgin olive oil
2 cloves garlic (minced)
2 pound fresh spinach (chopped)

For serving:
8 ½-inch thick whole grain baguette slices

Instructions

  1. In a small skillet, heat olive oil.
  2. Add spring onion and sauté for 1 minute, until tender. Let cool.
  3. Whisk together yogurt, mint, cumin, coriander, sea salt, and black pepper.
  4. Stir in sautéed spring onion and olive oil. Set raita aside.
  5. Heat olive oil in the skillet. Sauté garlic for 1 minute, until tender. Add spinach and cook over high heat until wilted.
  6. To assemble tartines, spread raita on the baguette slices and top with spinach. Enjoy!
In a small skillet, heat olive oil. Add spring onion and sauté for 1 minute, until tender. Let cool. Whisk together yogurt, mint, cumin, coriander, sea salt, and black pepper. Stir in sautéed spring onion and olive oil. Set raita aside. Heat olive oil in the skillet. Sauté garlic for 1 minute, until tender. Add spinach and cook over high heat until wilted. To assemble tartines, spread raita on the baguette slices and top with spinach. Enjoy!

Nutrition Information

Per Serving:  Calories: 199; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 449mg; Potassium: 771mg; Carbohydrate: 24g; Fiber: 4g; Sugar: 3g; Protein: 8g

Nutrition Bonus:  Vit A: 216%; Vit C: 57%;  Iron: 33%; Calcium: 26%

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