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


Recipe Summary

20 mins
1 day 20 mins


Ingredient Checklist


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.

  • 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

1/2 cup
180 calories; protein 8.8g; carbohydrates 6.2g; dietary fiber 0.9g; sugars 4g; fat 14.1g; saturated fat 4.1g; cholesterol 16mg; vitamin a iu 159.3IU; vitamin c 1.7mg; folate 17.2mcg; calcium 96.1mg; iron 0.4mg; magnesium 30.6mg; potassium 221.6mg; sodium 161.9mg.

1/2 vegetable, 1/2 whole milk, 2 fat