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

Ingredients

Salad:

• 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)

Dressing:

• 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

Directions

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.