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Creamy Basil-Black Pepper Cucumbers

Photo: Helen Norman; Styling: Heather Chadduck Hillegas
Hands-on time 15 mins
Total time 1 hr, 30 mins

Makes 8 servings


  • 2 1/2 pounds cucumbers, peeled and cut into spears
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup firmly packed fresh basil leaves, chopped
  • Garnish: lime peel strips

How to Make It

  1. Toss together cucumbers and salt in a large bowl, and let stand 5 minutes. Whisk together yogurt and next 4 ingredients; gently stir into cucumber mixture. Cover and chill 1 to 24 hours. Add basil, and toss to combine. Let stand 10 minutes before serving. Season with salt.