Categories: Sides
Ingredients
- 1 cup walnuts
- 1 lb. mini (Persian) cucumbers, sliced
- 3/4 tsp salt, divided
- 2 tbsp. slivered fresh basil, divided
- 1 tbsp. olive oil
- 1 garlic clove, crushed
- 1/2 tsp grated lemon zest
- 1/2 tsp ground black pepper
- 3 cups plain Greek yogurt
- 2 tbsp. butter
Directions
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Place walnuts in a bowl and add cold water to cover by 1 inch. Soak for 5 hours at room temp. 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 tsp salt until juicy. Drain in a colander for 5 minutes. Transfer to a large bowl and stir in 1 tbsp. basil, oil, garlic, lemon zest, pepper and the remaining 1/2 tsp salt.
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Whisk yogurt in a large bowl until smooth and spread onto a serving platter. Top with the cucumber mixture and the walnuts.
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Melt butter in a small skillet over medium heat until beginning to brown, 2-4 minutes. Immediately remove from heat and drizzle over the cucumbers. Serve topped with the remaining 1 tbsp. basil.