Persian Walnut Salad with Herbs, Cucumber and Radishes – a nutritious summer side to all your outdoor grilling and gatherings! Vegan adaptable! Toasting the walnuts gives this Persian Walnut Salad an earthy depth and delicious umami flavor. Together with cool crunchy radishes, crisp cucumbers and mounds of fresh herbs like mint, dill, cilantro, chives and parsley this refreshing salad pairs incredibly well with grilled chicken, meat or fish.
# 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.
Iranian Salads: Persian Rice Salad
