ingredients

1 bunch basil leaves

1 tablespoon ground coriander

2 1/2 tablespoons champagne vinegar

3/4 cup olive oil

1 cup nonfat plain greek yogurt

1/2 teaspoon salt 

2 cold, large cucumbers

Toast coriander over low heat for 1-2 minutes, until increasingly aromatic. Blend basil leaves with yogurt until smooth, and chunks of basil mostly smoothed out, probably 3 minutes on high. Add coriander, champagne vinegar, and olive oil. Blend again until smooth. Add salt and blend. Taste, and add salt to taste, and add olive oil if consistency is still too thick to be a dressing. The dressing should be on the thicker side, but still pour easily. 

Julienne cucumbers into small matchsticks. Toss with dressing and serve cold.