Healthy Recipes Healthy Side Dish Recipes Healthy Vegetable Side Dish Recipes Healthy Cucumber Side Dish Recipes Cucumber with Basil, Yogurt, Walnuts & Browned Butter (Yanik Tereyagli Cacik) Be the first to rate & review! 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 24, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 1 day Total Time: 1 day 20 mins Servings: 10 Yield: 10 servings Nutrition Profile: Egg Free Gluten-Free High-Protein Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 cup walnuts 1 pound mini (Persian) cucumbers, sliced ¾ teaspoon salt, divided 2 tablespoons slivered fresh basil, divided 1 tablespoon extra-virgin olive oil 1 clove garlic, crushed ½ teaspoon grated lemon zest ½ teaspoon ground pepper 3 cups whole-milk plain Greek yogurt 2 tablespoons butter Directions 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. Rate it Print Nutrition Facts (per serving) 180 Calories 14g Fat 6g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1/2 cup Calories 180 % Daily Value * Total Carbohydrate 6g 2% Dietary Fiber 1g 3% Total Sugars 4g Protein 9g 18% Total Fat 14g 18% Saturated Fat 4g 21% Cholesterol 16mg 5% Vitamin A 159IU 3% Vitamin C 2mg 2% Folate 17mcg 4% Sodium 162mg 7% Calcium 96mg 7% Iron 0mg 2% Magnesium 31mg 7% Potassium 222mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved