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This is a Persian recipe and my favorite cucumber salad. Cucumbers are combined with toasted walnuts and sultanas and a light dressing of yogurt, fresh dill, and fresh mint. For best results refrigerate salad for about 1 hour.
Ingredients
- 1 ½ cups plain yogurt
- 2 tablespoons roughly chopped walnuts
- 3 tablespoons golden raisins (sultanas), roughly chopped
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- salt and freshly ground black pepper to taste
- 1 large cucumber – peeled, seeded, and diced
Directions
Step 1
Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
Step 2
Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
Step 3
Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 59 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat0g | 2% |
| Sodium42mg | 2% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars6g | |
| Protein1g | |
| Vitamin C3mg | 17% |
| Calcium22mg | 2% |
| Iron1mg | 3% |
| Potassium185mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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