Creamy Persian Cucumber Yogurt Salad with Mint and Walnuts
A refreshing and creamy salad combining crisp Persian cucumbers, thick Greek yogurt, fresh mint, and toasted walnuts for a satisfying crunch and bright flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Persian
Ingredients
Scale
- 2 cups (480 ml) full-fat Greek yogurt
- 2 medium Persian or English cucumbers
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup walnuts, toasted and chopped
- 1 small clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Toast the walnuts: Heat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, for about 4-5 minutes until fragrant and lightly golden. Remove from heat and let cool.
- Prepare the cucumbers: Rinse and dry the cucumbers. Slice them thinly—about 1/8-inch (3 mm) thickness works well for a tender crunch. If using Persian cucumbers, no need to peel. For thicker-skinned varieties, peeling is recommended to avoid bitterness.
- Chop the mint: Strip the leaves from the stems and finely chop until you have about 1/4 cup.
- Mix the yogurt base: In a mixing bowl, combine the Greek yogurt, minced garlic, fresh lemon juice, olive oil, salt, and pepper. Whisk gently until smooth and creamy.
- Add cucumbers and mint: Fold the sliced cucumbers and chopped mint into the yogurt mixture. Stir gently so the cucumbers remain crisp and the mint is evenly distributed.
- Incorporate toasted walnuts: Reserve a small handful of walnuts for garnish, then fold the rest into the salad for texture and flavor.
- Chill and serve: Cover the bowl and refrigerate for at least 15 minutes before serving to allow flavors to meld and the salad to cool perfectly.
Notes
Toast walnuts carefully to avoid burning. Use fresh mint leaves for best flavor. Slice cucumbers thinly to keep the salad light and crisp. Chill salad before serving to meld flavors. If salad is too thick after chilling, stir in a teaspoon or two of cold water or more lemon juice. Taste for salt before serving as cucumbers absorb salt. For dairy-free version, substitute Greek yogurt with thick coconut or almond yogurt.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 165
- Sugar: 4
- Sodium: 150
- Fat: 11
- Saturated Fat: 1.5
- Carbohydrates: 7
- Fiber: 2
- Protein: 9
Keywords: Persian cucumber salad, yogurt salad, mint salad, walnut salad, creamy cucumber salad, healthy side dish, quick salad recipe