Persian Walnut Salad with Cucumbers, Radishes, Mint, Dill, Cilantro and Parsley. Loaded up with fresh herbs this refreshing summer salad is the perfect side to summer grilling!
Toast walnuts on a sheet pan, in a 350 F oven for 12-15 minutes, until lightly toasted. Cool.
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.
It should have a refreshing lemony kick.
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.
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