Recipe courtesy of Geoffrey Zakarian
Smashed Cucumbers and Fennel Chili Crisp Walnut Salad
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 264
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 612 mg
This bright, crunchy salad has the perfect amount of zip to pair perfectly with a savory protein like ginger-glazed chicken or lemongrass beef. If you'd like to prep ahead, make the vinaigrette and dice the radishes a day early. Taste as you go to ensure the right amount of seasoning.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 264
- Total Fat
- 19 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 612 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Toast the walnuts on a rimmed baking sheet, tossing once, until golden brown, 8 to 10 minutes. Let cool, then coarsely chop.
- Wrap the cucumber in a clean kitchen towel and smash it with your hand.
- Add the vinegar, honey, Dijon and lime juice to a small bowl or mason jar and season with plenty of salt and pepper. Add the radishes, fennel and shallot. Toss the vegetables in the vinaigrette. Chop the smashed cucumber, then add it. Drizzle in the olive oil and whisk to emulsify or shake if using a mason jar.
- Add the apple and toss to combine. Taste for seasoning and transfer to a platter or serving bowl. Top with the toasted walnuts, fennel fronds, cilantro leaves and torn mint. Drizzle with the chili crisp and serve.
