Salads

Ingredients:

• 120g of California Walnuts
• 4 pieces of potatoes
• 1/4 Onion
• 1 Cucumber
• 2 large salted kelp (if not available, change to 2 large chopped nori)
• White radish sprouts
• 1.5 tablespoon miso (soybean paste)
• 2 teaspoon mirin (sweet cooking rice wine)1 teaspoon sugar
• 4 tablespoon mayonnaise
• Black pepper as needed

Preparation:

1. Peel potatoes, wrap them in plastic wrap, and microwave at 600 W for 5 minutes. Mash the potatoes in a bowl. If they are hard, you can reheat them for an additional minute at a time.
2. Thinly slice the onion and soak it in water. Cut the cucumber into small pieces. Crush walnuts into bite-size pieces.
3. Heat a frying pan over low heat, roast walnuts for 2 to 3 minutes, add miso, mirin and sugar, and sauté lightly. *Save some roasted walnuts for topping.
4. Add mayonnaise, chopped onions, cucumbers and toasted walnut along with salted kelp to the mashed potatoes and dress. Serve on a plate.
5. Top with sprouts and the remaining walnuts. *Sprinkle with black pepper to taste.

Ingredients

Dressing:

• 1/4 cup lime juice
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons water
• 1 1/2 tablespoons canola oil
• 1 1/2 teaspoons garlic, salt to taste
• 1/2 of a pear, peeled and cubed
• 1/4th of a ripe avocado
• Freshly ground pepper to taste

Bowl:

• 3 cups precooked chilled quinoa
• 2 cups small torn pieces curly kale
• 1/2 cup small thin slivers red onion
• 1 large pear, cored and sliced
• 1 1/4 of firm but ripe avocados, cut into bite-size cubes
• 3/4 cup very coarsely chopped California walnuts, toasted

For Garnish:

Torn fresh cilantro leaves

Preparation:

1. Purée all dressing ingredients except pepper in a small blender until smooth.
2. Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper.
3. Place a slightly heaping 3/4 cup of quinoa mixture into bowls. Top each with 1/4 of a sliced pear, 1/6th of the diced avocado, 1 1/2 tablespoons red onion and 2 tablespoons walnuts. Garnish with cilantro leaves.

Ingredients

• 1 cup walnuts, lighted toasted
• 1 bunch radishes, thinly sliced (use a mandolin)
• Halved cherry tomatoes
• 1 large English cucumber, thinly sliced
• 4 scallions, thinly sliced
• 1 cup chopped parsley
• 1 cup chopped cilantro
• ½ cup chopped mint
• ½ cup chopped dill
• 1/4 cup chopped tarragon or chives
• 1/2– 1 cup crumbled feta (optional)
• ¼ cup olive oil
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice, more to taste
• ½ teaspoon allspice
• Salt and pepper to taste

Preparation:

1. Toast walnuts on a sheet pan, in a 180°C oven for 12-15 minutes, until lightly toasted. Cool.
2. Place cooled walnuts along with remaining ingredients in a large bowl and toss well.
3. Taste, adjust salt and lemon. If it tastes bland, add a little more salt. It should have a refreshing lemony kick.

Ingredients

Vinaigrette

• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra olive oil
• 2 small garlic cloves, minced
• 2 teaspoons pure maple syrup
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Salad

• 4 cups baby salad greens
• 2 cups cooked couscous
• 2 cups quartered virgin figs
• 1/2 cup California walnuts, toasted and chopped
• 1/2 cup basil leaves, loosely packed then torn
• 1/4 cup mint leaves, loosely packed then torn
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Vinaigrette

1.  In a small jar with a lid, add lemon juice, olive oil, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper. Set aside.

Salad

1. Preheat the oven to 160°C.
2. Place California walnuts in a single layer on a baking sheet. Toast for 8 – 10 minutes or until lightly browned. Stir the pan every few minutes during toasting to prevent burning.
3. In a large bowl, gently toss the salad greens, couscous, figs, walnuts, basil, and mint. Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper.

Ingredients

• 1 large cucumber, about 8 1/4 in long
• 1 cup California walnuts, divided
• 50-80g feta, crumbled or cubed
• 1/4 cup pitted kalamata olives, halved
• 1/4 cup grape tomatoes
• 3 tablespoons Greek Yogurt (or sour cream)
• 2 teaspoons lemon juice
• 1/2 teaspoon dried dill, plus more to serve
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Preparation:

1. Toast the walnuts by heating a large nonstick skillet over medium-high heat. Add the walnuts to the pan and stir frequently until they become fragrant and begin to turn lightly brown. Remove from pan to cutting board. *Be careful, they are hot!
2. Whisk together the 3 heaping tablespoons Greek Yogurt (or sour cream), 2 teaspoons lemon juice, 1/2 teaspoon dill, 1/2 teaspoon garlic powder, and a pinch of salt.
3. Slice the cucumber into 1/8th inch thick medallions and place in a large bowl.
4. Add the mini grape tomatoes, kalamata olives, and crumbled feta to the bowl. Roughly chop the toasted walnuts and fold in half.
5. Stir in the Greek yogurt mixture to coat the veggies. Top with remaining toasted walnuts and garnish with a dusting of dried dill and salt.
6. Serve immediately or refrigerate for up to 24 hours.

Ingredients

• 450g sweet potato, diced
• 2 tablespoons olive oil
• 1/4 ciabatta loaf, torn into bite sized pieces
• 50g California walnut halves
• 150g kale
• 200g cooked roast turkey, torn into pieces
• 50g pomegranate seeds
• 3-4 tablespoons Caesar dressing

Preparation:

1. Preheat the oven to 200°C.
2. Place the sweet potatoes on a baking tray and toss in 1 tablespoon oil then roast for 20 minutes or until tender. Remove to a bowl to cool. Add the ciabatta to the same tray and toss in the remaining oil, cook for 5 minutes then scatter the walnuts to one side of the tray and roast for a further 5-8 minutes until golden.
3. Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and run under cold water, squeeze out excess liquid.
4. Toss kale with the sweet potato, turkey and pomegranate seeds and place on a serving platter. Top with the ciabatta croutons and walnuts, drizzle over the dressing and serve.

Cooks tip:

1. Try using leftover roast parsnips instead of sweet potato, great for using up leftovers from the Christmas dinner.

Ingredients:

• 1½ ciabatta, torn into bite sized pieces
• 100 g California walnuts, halves
• 1 tablespoon extra virgin olive oil
• 100 g low fat natural yogurt
• 1 tablespoon chopped chives
• 1 tablespoon white wine vinegar
• 100 g rocket leaves
• 200 g roast chicken breast, shredded
• 150 g red seedless grapes, halved

Preparation:

1. Preheat the oven to 200°C.
2. Place the bread and walnuts on a baking tray and toss in the oil to coat, season and bake for 10 minutes until golden.
3. Mix together the yogurt, chives and vinegar, season. Place the rocket on 2 plates, drizzle with a little dressing, top with the croutons and walnuts then scatter over the chicken and grapes, then drizzle the remaining dressing over the salad to serve.

Ingredients

• 150 g kale(stalks removed and roughly chopped)
• 3 lemons
• 1 teaspoon salt
• 2 anchovies
• 2 tablespoons of walnut oil
• 4 teaspoons of soy sauce
• 4 teaspoons of maple syrup
• 1 teaspoon smoked paprika
• 4 salmon fillets
• 120 g California walnuts (toasted and roughly chopped)
• 150 g cherry tomatoes (halved)
• 40 g parmesan (grated)

Preparations

1. Place the kale into a large mixing bowl and squeeze the juice of one lemon over it, sprinkle with the salt and toss together to coat the leaves and then leave aside to rest.
2. Muddle the anchovies in a pestle and mortar with the walnut oil and set aside.
3. Whisk together soy sauce, maple syrup and smoked paprika. Place the salmon fillets skin side up on a baking tray lined with foil and brush with the soy mixture.
4. Cut the remaining lemons in half and place next to the salmon fillets. Grill with skin side up for 3-4 minutes, then flip the fillets and grill for further 3-4 minutes, or until tinged golden brown.
5. While the salmon is grilling, toss the California walnuts, tomatoes and parmesan together and add to the dressed kale, then stir the walnut oil and anchovy dressing through the salad.
6. Divide the kale salad between four plates and top with the grilled salmon and lemon to serve.