Recipe courtesy of Amy Stevenson

Cucumber-Walnut Salad

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This cool and crunchy cucumber salad is loaded with walnuts, onions, herbs and vinegar, making it the perfect accompaniment for almost any main course.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Directions

  1. 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.

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