This cucumber, radish and walnut salad is easy to make in a pinch and pairs well with any fish and my Dill Salmon & Cauliflower Rice recipe. I like to make a little extra and save it for lunch the next day.
1 cup walnuts, lighted toasted
1 bunch radishes, thinly sliced
5 Persian cucumbers, thinly sliced
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 Violife 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
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.
While the walnuts are toasting, cut your veggies and herbs and place in a bowl with the feta.
Add the dressing ingredients together and whisk or shake. Taste, adjust salt and lemon.