Georgian Tomato-Cucumber Salad with Walnut Dressing

Healthy plant fats from walnuts transform crisp fresh vegetables into a satisfying, protein-rich Georgian specialty.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g (3 medium) ripe tomatoes, chopped · 72 kcal in the whole recipe
• 350 g (2 medium) cucumbers, sliced · 56 kcal in the whole recipe
• 100 g (1 medium) red onion, thinly sliced · 40 kcal in the whole recipe
• 60 g (approx. 1/2 cup) walnuts · 392 kcal in the whole recipe
• 12 g (3 cloves) garlic · 18 kcal in the whole recipe
• 30 g (2 tbsp) apple cider vinegar · 6 kcal in the whole recipe
• 20 g fresh cilantro, finely chopped · 5 kcal in the whole recipe
• 15 g fresh purple basil, finely chopped · 4 kcal in the whole recipe
• 1/2 tsp dried blue fenugreek (khmeli-suneli), chili flakes, salt, and 3 tbsp warm water

Method

1. Pulse walnuts, garlic, vinegar, salt, chili flakes, and warm water in a food processor until smooth paste forms.

   

2. Chop tomatoes, cucumbers, and red onion into bite-sized pieces and place them in a large bowl.

   

3. Add finely chopped cilantro and purple basil to the salad bowl with the vegetables.

   

4. Pour the creamy walnut dressing over the vegetables, toss gently to combine, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.