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Cucumber & Walnut Salad

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.

Serves 2



  • 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.


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