Breakfast

Savoury Kefir with Cucumber, Walnuts and Dill

Name: Savoury Kefir with Cucumber, Walnuts and Dill
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 250 ml Kefir; 100 g Cucumber; 12 g Walnuts; 1 crispbread, about 10 g Rye crispbread; A few fronds, chopped Fresh dill; A few leaves Fresh mint; A pinch Salt; The smallest amount, grated, optional Garlic

Cold kefir poured over diced cucumber with walnuts, dill and mint, in the Persian style, with a rye crispbread. A breakfast for a heatwave. 12 g of protein for 270 kcal.

Calories: 270kcal
Protein: 12g
Fat: 15g
Carbs: 20g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Tree nuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Savoury Kefir with Cucumber, Walnuts and Dill, plated and ready to serve. — The finished recipe. Savoury Kefir with Cucumber, Walnuts and Dill

Ingredients 1 to 6 for savoury kefir with cucumber, walnuts and dill arranged separately on a dark worktop. — Ingredients 1 to 6. 250 ml Kefir. 100 g Cucumber. 12 g Walnuts. 1 crispbread, about 10 g Rye crispbread. A few fronds, chopped Fresh dill. A few leaves Fresh mint

Ingredients 7 to 8 for savoury kefir with cucumber, walnuts and dill arranged separately on a dark worktop. — Ingredients 7 to 8. A pinch Salt. The smallest amount, grated, optional Garlic

Savoury Kefir with Cucumber, Walnuts and Dill, preparation step 1: Dice the cucumber small, salt it and leave it in the bowl for five minutes. — Step 1. Dice the cucumber small, salt it and leave it in the bowl for five minutes.

Savoury Kefir with Cucumber, Walnuts and Dill, preparation step 2: Pour the kefir over, add the herbs and a very little grated garlic if using, and stir. — Step 2. Pour the kefir over, add the herbs and a very little grated garlic if using, and stir.

The finished savoury kefir with cucumber, walnuts and dill. — Step 3. Break the walnuts over the top and eat it cold with the crispbread, either crumbled in or on the side.

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Ingredients

Kefir250 ml
Cucumber100 g
Walnuts12 g
Rye crispbread1 crispbread, about 10 g
Fresh dillA few fronds, chopped
Fresh mintA few leaves
SaltA pinch
GarlicThe smallest amount, grated, optional

Method

Dice the cucumber small, salt it and leave it in the bowl for five minutes.
Pour the kefir over, add the herbs and a very little grated garlic if using, and stir.
Break the walnuts over the top and eat it cold with the crispbread, either crumbled in or on the side.

Worth knowing

The Persian original, abdoogh khiar, is made with diluted yogurt and eaten with ice cubes in it. Kefir is the shortcut and is thinner and sharper, which suits it.
Only 12 g of protein, which makes this one of the lighter breakfasts here. A boiled egg alongside adds another 7 g for 79 kcal.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.