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Walnut Salad

This brilliant salad has everything going for it – it’s crisp, crunchy, juicy and melting all in one mouthful. I discovered the idea in a little hole-in-the-wall restaurant in Fethiye in Southern Turkey, and now I make it whenever I can get my hands on fresh walnuts. Walnuts, like other nuts, keep fresh for months in their shells, but become rancid quickly once shelled. Store shelled nuts in the fridge or freezer and smell-check for freshness before use.

Prep time 15 mins

Serves 8



  1. Mix all ingredients together in a bowl. Serve within 3-4 hours.


This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see annabel-langbein.com [1]