My husband came home from work one day with a huge bag of fresh walnuts from a tree at work, so I decided to make this Turkish Walnut Salad in the hopes of making a dent in what seems like 6,000 walnuts, which I shelled all by myself with some random plier tool I found in my husbands workshop. Note to self – buy a nutcracker.
I love this salad, light, crunchy and pretty darn good for you! If you can’t find pomegranate molasses, you can use balsamic vinegar (just cut down a bit on the lemon juice) – not totally the same but it works.
I hope you get to enjoy this Turkish Walnut Salad very soon!
- 2 cups fresh walnuts, coarsely chopped
- 1 small red onion, diced
- 1 spring onion, sliced thinly
- 2 tomatoes, seeded and diced
- 1 cup cucumber, seeded and diced
- ¼ cup parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 teaspoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon pomegranate molasses
- ½ teaspoon chili flakes
- Salt and Pepper, to taste
- In a small nonstick skillet heat the walnuts until just warm and slightly toasted. Remove from the heat and add into a medium mixing bowl and let cool for 5 minutes. Add all the other ingredients into the bowl with the walnuts and toss until well combined. Chill in the fridge for 30 minutes to allow the flavors to blend and enhance. Spoon mixture into serving bowl and serve.
- Note: If you cannot find pomegranate molasses, balsamic vinegar can also substitute.