Snack

Cucumber Boats with Walnut Skordalia & Dill

Name: Cucumber Boats with Walnut Skordalia & Dill
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 2 servings
Ingredients: 3 Persian cucumbers (about 10 oz total); 1/2 cup (50 g) walnut halves; 1 slice (1 oz) day-old sourdough, crusts removed; 1 small garlic clove; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 2 tbsp plain Greek yogurt; 1/4 tsp kosher salt, plus more for the cucumbers; 2 tbsp fresh dill fronds; 6 Kalamata olives, pitted and quartered; 1/2 tsp lemon zest; pinch of Aleppo pepper or sweet paprika

Crisp cucumber halves cradle a silky walnut skordalia made lighter with yogurt. Briny olives and fresh dill make each bite bright and cooling.

367cal per serving 8gprotein 15gcarbs 32gfat 15min prep 4min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this