5 ways to add crunch to your lunch

Not only healthy, California Walnuts are also extremely versatile and add great taste and texture to recipes. They have a mild, smooth and creamy flavour, along with a delicious crunch.

To celebrate National Walnut Day and help those stuck in a lunchtime rut,here are five flavoursome recipes from a range of cuisines with something to suit every taste.

Bursting with goodness, the Vegan Bean & California Walnut Buddha Bowls contain three of your five a day, a good source of fibre and are low in saturated fat.

Or take a lunchtime classic to the next level with the Tuna & California Walnut Jacket Potatoes, with less than 500 calories per portion it is also a good source of protein, fibre and low in saturated fat.

Bring a tasty twist to the classic ‘beans on toast’ with Italian Bean & California Walnuts on Toast. A hearty meal, which is also a source of protein, that can be made using cannellini beans or chickpeas.

For those who enjoy a bowl of soup, the colourful and nourishing Couscous and Chicken Harissa Broth is full of fibre and flavour and tastes great using a range of greens – try spinach or cabbage or swap the mangetout for sugar snaps or pak choi.

For brunch lovers the Green Shakshuka is the perfect choice. As well as containing 21g of protein (42% of our RDI), it is also a source of fibre, low in salt and contains less than 350 calories.

As well as adding a flavour boost to mealtimes, California Walnuts also offer multiple nutrition benefits from being the only tree nut to be a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g*, 4.4g of protein and 1.4g of fibre[1]. They are packed with antioxidants, have an approved health claim relating to CVD[2] and have the heart healthy seal of approval from Heart UK.

Find out more about walnut wellness. 

[1] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry
*Approx. a handful
[2] https://www.efsa.europa.eu/en/efsajournal/pub/2074