2	6-ounce (180 g) tomatoes, chopped into 1/2 inch chunks

1	12-ounce (210 g) cucumber, peeled, seeded, and cut into 1/2 inch pieces

2	ounces (60 g) radishes, washes and sliced thin

3	tablespoons (30 g) chopped cilantro leaves

2	tablespoons (10 ml) fresh lemon juice

1	small Jalapeno chili, seeded and minced

1/8	teaspoon (.6 ml) salt

1 1/2

tablespoons (15 ml) vegetable oil

l4	tablespoons (58 g) low fat plain yogurt

1. Combine the chopped tomato, cucumber, and sliced radishes in a bowl
2. Whisk together the cilantro, lemon juice, salt, minced chilies and oil. Toss with the vegetables and chill for 1 hour.
3. To serve divide between four salad plate and place a tablespoon of yogurt on at the side of plate. Garnish with extra cilantro.