4 English cucumbers, roughly chopped
½ bunch ﬂat leaf parsley
½ bunch mint
1 bunch scallion, roughly chopped
½ small red onion, peeled
½ cup extra virgin olive oil
⅓ cup champagne vinegar
6 ounces plain lowfat yogurt
1 cup toasted walnuts
1 cup ice
Kosher salt and freshly ground black pepper to taste
- After chopping, salt the cucumbers and let sit one hour. Drain oﬀ liquid.
- Combine all the ingredients in a blender.
- Serve in a chilled bowl and garnish with meyer lemon oil, if desired.
Recipe by Duskie Estes, Owner and Executive Chef of ZAZU Restaurant + Farm, as well as Iron Chef contestant for the California Walnut Board. Content and photo courtesy of the California Walnut Board.