Best Cucumber Walnut Salad Recipes

CUCUMBER-WALNUT SALAD

Steps:

• Soak 1/2 thinly sliced red onion in ice water, 5 minutes; drain and pat dry. Combine 1 cup chopped toasted walnuts, the red onion, 6 chopped Persian cucumbers, 1/2 cup chopped parsley and 2 tablespoons chopped dill in a bowl. Add 1 teaspoon sugar, 1/2 teaspoon kosher salt and a few grinds of pepper. Drizzle with 2 tablespoons each white wine vinegar and olive oil and toss.

TURKISH LENTIL, SPINACH, CUCUMBER AND WALNUT SALAD

Steps:

• Rinse lentils under cool running water before cooking (to remove debris). Bring water to a boil in a saucepan. Reduce heat to low, add lentils and simmer until lentils are tender, about 25 to 30 minutes for green Puy lentils (or 30 to 45 minutes for French green lentils). Be sure the pan is large enough, as lentils will double or triple in size after cooking. Do not add salt to the water or it can make the lentils tough. Drain in colander when cooked.
• Meanwhile, as lentils are cooking, toast the cuming seeds in a skillet over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle, and coarsely grind the toasted cumin seeds.
• In a small bowl, whisk 3 Tbsp of the oil with the lemon juice, honey, garlic, ground cumin, parsley, salt and pepper. Toss 2 Tbsp of the dressing with the cooked lentils; set lentils aside.
• Heat remaining 1 Tbsp oil in the same skillet over medium heat. Add onion and sauté about 8 minutes or until lightly browned. Set aside to cool.
• In a large salad bowl, toss together the lentils, cooled onion, tomato halves, cucumber, spinach, walnuts, and remaining dressing. Garnish with shredded mint and crumbled feta, and serve immediately.