Spicy Cucumbers With Yogurt, Lemon and Herbs

4 servings


30 minutes

total time


1 pound Persian cucumbers (about 6), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces

1 teaspoon kosher salt, plus more to taste

2 T grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon red-pepper flakes

2 scallions, trimmed and thinly sliced

1-2 teaspoons apple cider vinegar

2 cups full-fat Greek yogurt

1/2 cup mint leaves, thinly sliced

1/4 cup dill, chopped

1/4 cup parsley leaves and tender stems, chopped

1/2 -1 lemon

1-2 tablespoons olive oil

Black pepper

1/4 cup pine nuts (optional)


Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.

In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.

In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.

In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.

Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.


Serving Size




Total Fat

31 g

Saturated Fat

6 g

Unsaturated Fat

22 g

Trans Fat

0 g




517 mg

Total Carbohydrate

14 g

Dietary Fiber

3 g

Total Sugars

6 g


9 g

4 servings


30 minutes

total time
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