Cucumber and Walnut Salad
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This refreshing and crisp cucumber salad is loaded with walnuts, red onion, herbs, and a vinaigrette dressing, making it the perfect complement to almost any main course, whether meat, poultry, or fish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chopped toasted walnuts
- 0.5 cup finely chopped parsley
- 6 cucumbers
We recommend
Cooking the dish according to the recipe:
- Soak thinly sliced half a red onion in ice water for 5 minutes, drain and pat dry.
- In a bowl, combine 1 cup of chopped toasted walnuts, red onion, 6 sliced Iranian cucumbers, 1/2 cup of finely chopped parsley, and 2 tablespoons of finely chopped dill. Add 1 teaspoon of sugar, 1/2 teaspoon of coarse salt, and a pinch of freshly ground black pepper. Drizzle with 2 tablespoons each of white wine vinegar and olive oil and toss to combine.
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