Persian Walnut Cucumber Radish Salad

 

 
 

Persian Walnut Salad
Ingredients

• 1 cup walnuts, lighted toasted
• 1 bunch radishes, thinly sliced  cone #4
• 5 Persian cucumbers, thinly sliced cone #4 ( or sub 1 large English cucumber)
• 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 crumbled  vegan feta (optional)
• 3 T olive oil
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice, more to taste
• 1/2 teaspoon allspice
• salt and pepper to taste

Instructions
Toast walnuts in EOS  a 350 F oven for 10 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.