1/4 cup walnuts, plus more for topping 2 cloves garlic 2 tbsp extra virgin olive oil 1 English cucumber, divided 12 small tomatillos (about 3 1/2 cups diced) 1/2 cup cilantro kernels from 1 corn cob (about 1 1/4 cups), divided 1/4 cup plain Greek yogurt, plus more for topping freshly ground pepper 1/2 tsp ground cumin 1/4 tsp cayenne pepper pinch of salt
1. Add the walnuts, garlic, and olive oil into a blender and process until smooth.
2. Roughly chop 3/4 of the cucumber (reserve the remaining 1/4 for garnish) and add into the blender along with tomatillos, cilantro, 1 cup corn kernels, yogurt, pepper, cumin, cayenne, and salt. Process until desired consistency is reached.
3. Serve topped with remaining cucumber, corn kernels, a dollop of yogurt, and some chopped walnuts.
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