You may not typically serve your cucumbers bruised, but intentionally smashing them releases their flavorful juices. Taking the time to soak the walnuts for this dish gives them a special soft texture and plumpness. Serve this vegetable dish with pita as part of a mezze platter or as a side salad. Source: EatingWell Magazine, September/October 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place walnuts in a bowl and add cold water to cover by 1 inch. Soak for 5 hours at room temperature. Rinse, add fresh water to cover by 1 inch and refrigerate overnight. Drain, pat dry and coarsely chop.

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  • Using a potato masher, mash cucumbers with 1/4 teaspoon salt until juicy. Drain in a colander for 5 minutes. Transfer to a large bowl and stir in 1 tablespoon basil, oil, garlic, lemon zest, pepper and the remaining 1/2 teaspoon salt.

  • Whisk yogurt in a large bowl until smooth and spread onto a serving platter. Top with the cucumber mixture and the walnuts.

  • Melt butter in a small skillet over medium heat until beginning to brown, 2 to 4 minutes. Immediately remove from heat and drizzle over the cucumbers. Serve topped with the remaining 1 tablespoon basil.

Nutrition Facts

180 calories; 14.1 g total fat; 4.1 g saturated fat; 16 mg cholesterol; 162 mg sodium. 222 mg potassium; 6.2 g carbohydrates; 0.9 g fiber; 4 g sugar; 8.8 g protein; 159 IU vitamin a iu; 2 mg vitamin c; 17 mcg folate; 96 mg calcium; 31 mg magnesium;

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