Inspired by Uzbek cuisine’s fondness for walnut sauce, this salad combines thinly sliced radish and fresh herbs with crushed walnuts, then tops them generously with pomegranate seeds. With no heavy, rich dressing, it is a light, heart-healthy option. Since it only requires chopping and mixing, it is ready for the table in just a few minutes.
Mix the crushed walnuts with the lemon juice, olive oil and salt until you have a pourable dressing.
Thinly slice the radish and chop the parsley and dill. Place everything in a bowl.
Pour the walnut dressing over the radish and herbs, then mix gently.
Transfer the salad to a serving plate, scatter plenty of pomegranate seeds over the top and serve immediately.
Cut the radish just before serving; if cut ahead, exposure to air will make it bitter. Allergen: contains tree nuts (walnuts).
Ceviz sosu turpun keskinliğini yumuşatmış, üzerine attığım nar taneleri her lokmaya ayrı bir ferahlık kattı.
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