3 cucumbers
1 (8 oz.) carton lemon yogurt
1/2 c. walnuts, chopped
1/2 c. currants
4 green onions, chopped
1/4 tsp. salt
1/4 tsp. mint flakes
1/4 tsp. basil leaves

Peel cucumbers; halve lengthwise. Remove seeds and cut into 1/4 inch slices. In medium bowl, combine all ingredients; stir gently. Refrigerate; stir just before serving. Eight 1/2 cup servings.