Description
Persian Cucumber Salad with toasted walnuts, radishes, fresh herbs, and a bright lemon dressing. Crisp, refreshing, and bursting with flavor!
Ingredients
Units
Scale
- 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
- 1/2 cup chopped mint
- 1/2 cup chopped dill
- 1/4 cup chopped tarragon or chives
- 1/2- 1 cup crumbled feta (optional)
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice, more to taste
- 1/2 teaspoon allspice
- salt and pepper to taste
Instructions
- Toast walnuts on a sheet pan in a 350 F oven for 12-15 minutes, until lightly toasted. Cool.
- Layer. Place the cooled walnuts along with the remaining ingredients in a large bowl and toss well.
- Season. Taste, adjust salt and lemon. If it tastes bland, add a little more salt.It should have a refreshing lemony kick.
Notes
Feel free to make ahead, adding the dressing closer to serving time -so herbs stay nice and fresh-looking. Always re-taste before serving, adjusting salt and lemon.
Nutrition
- Serving Size:
- Calories: 263
- Sugar: 2.1 g
- Sodium: 126.3 mg
- Fat: 25.3 g
- Saturated Fat: 4.5 g
- Carbohydrates: 7.4 g
- Fiber: 2.5 g
- Protein: 6 g
- Cholesterol: 11.1 mg
