Persian Walnut Salad
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(14)
Ingredients
6 servings
- 1 cup walnuts, lighted toasted
- 1 bunch radishes, thinly sliced (use a mandolin) or sub halved cherry tomatoes when in season
- 5 Persian (or Turkish) cucumbers, thinly sliced ( or sub 1 large English cucumber)
- 4 scallions, thinly sliced
- 1 cup chopped parsley
- 1 cup chopped cilantro
- ½ cup chopped mint
- ½ cup chopped dill
- 1/4 cup chopped tarragon or chives
- 1/2- 1 cup crumbled feta (optional)
- ¼ cup olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice, more to taste
- ½ teaspoon allspice
- salt and pepper to taste
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Preparation
Step 1
Toast walnuts on a sheet pan, in a 350 F oven for 12-15 minutes, until lightly toasted. Cool.
Step 2
Place cooled walnuts along with remaining ingredients in a large bowl and toss well. Taste, adjust salt and lemon. If it tastes bland, add a little more salt.
Step 3
It should have a refreshing lemony kick.
Step 4
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