Sizzlin’ Salads for a UK Heatwave – with a crunch from California!
When the sun shows up in the UK it’s only right that we make the most of it. Sandals on, BBQ sizzling, and bowls and bowls of refreshing, fresh, flavourful salads.
Whether you’re grilling in the garden, throwing together a picnic, or just trying to stay cool, these sunshine-ready recipes featuring California Walnuts are your go-to for the week ahead. Bright, light, satisfying, and packed with taste and texture.
Why California Walnuts?
California Walnuts are nutritional powerhouses that will bring a health boost to mealtimes. They are also extremely versatile and add great taste and texture to recipes, with a mild, smooth and creamy flavour. California Walnuts also offer multiple nutrition benefits from being a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g*, 4.4g of protein and 1.4g of fibre1. They are packed with antioxidants, and are one of the few whole foods with an approved health claim for contributing to the normal function of the heart, thanks to their rich ALA content. It’s no wonder they’ve earned the heart-health seal of approval from Heart UK.
Hot tip: Just like us, walnuts prefer staying cool. Maximise their fresh taste and quality by keeping them in your fridge or freezer.
Now, let’s dive into five delicious, no-fuss California Walnut salad recipes that are perfect for the UK heatwave:
Balsamic Strawberry, Walnut & Rocket Salad
Ingredients
- 400 g strawberries halved or quartered if large
- 1 tsp black peppercorns crushed
- 1 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- 250 g pack halloumi diced
- 75 g California Walnuts
- 75 g rocket
Instructions
- Mix the strawberries with the pepper and balsamic glaze and marinate for 10-15 minutes.
- Heat the oil in a frying pan and fry the halloumi and walnuts for 3-4 minutes, turning occasionally until golden. Toss into the rocket with the oil from the pan and then toss in the marinated strawberries.
Cooks tip
- Try swapping the rocket for watercress or a mixed salad bag. Prepare the strawberries ahead and mix into the salad just before serving.
Nutrition
Notes
BBQ Gem Lettuce, California Walnut and Feta Salad
Ingredients
- 2 little gem lettuce quartered
- 2 tbsp extra virgin olive oil
- 400 g mini watermelon 2 x 2cm slices
- 100 g feta
- 50 g California Walnuts
- 1 tbsp white wine vinegar
Instructions
- Brush the cut surfaces of the little gem with a little oil and place on a BBQ or griddle pan, cook for 1 minute each side until slightly charred. Transfer to a serving plate.
- Brush the watermelon slices with a little oil and BBQ or griddle for 2-3 minutes each side to give light bar marks, cut each into 6 wedges and add to the serving plate. Crumble over the feta and sprinkle with Walnuts.
- Whisk the vinegar into the remaining oil, season and drizzle over the salad to serve.
Nutrition
Notes
Mediterranean Tuna Antipasto Salad
Ingredients
- 400 g can chickpeas drained and rinsed
- 1 small red onion finely chopped
- 75 g California Walnuts roughly chopped
- 1 tbsp capers
- 200 g can tuna in spring water drained
- 1 red pepper finely diced
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped parsley
- 2 little gem lettuce shredded
Instructions
- Place the chickpeas, onion, Walnuts, capers, tuna and pepper in a large bowl and mix to combine.
- Whisk together the lemon juice and oil, season and toss into the salad with the parsley.
- Place the lettuce on a serving platter and top with the tuna mixture.
Cooks tip
- Try replacing the tuna with tinned salmon or sardines.
Nutrition
Mixed Bean, Walnut & Watercress Salad
Ingredients
- 1 yellow pepper sliced
- 100 g pack asparagus tips halved
- 100 g California Walnuts
- 50 g sun-dried tomatoes sliced plus 3 tbsp oil
- 400 g can cannellini beans drained and rinsed
- 400 g can black beans drained and rinsed
- 100 g bag watercress thick stalks removed
- 2 tbsp white wine vinegar
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tbsp oil from the tomatoes, roast for 15-20 minutes.
- Meanwhile, toss together the beans, sun-dried tomatoes and watercress, toss in the pepper mixture.
- Whisk the remaining 2 tbsp tomato oil with the vinegar, season and toss into the salad.
Cooks tip
- Try using 2 cans of mixed beans or butter beans, great with rocket too.
Nutrition
Notes
Citrus Salmon & Walnut Rice Salad
Ingredients
- 2 small salmon fillets
- 2 oranges
- 250 g pouch microwaveable brown basmati rice
- 75 g California Walnuts toasted
- 50 g pitted black olives halved
- ½ x 28g coriander roughly chopped
- 1 tbsp toasted sesame oil
- 1 tsp honey
Instructions
- Poach the salmon in simmering water for 8-10 minutes until just cooked through, remove the skin and break into large flakes.
- Meanwhile, cut the ends off the oranges and remove the skin and pith with a sharp knife, remove the segments reserving the juices in a bowl. Heat the rice according to pack instructions and mix in the orange segments without the juice, walnuts, olives, coriander and salmon flakes.
- Whisk the oil and honey into the reserved orange juice, season and toss into the salad.
Cooks tip
- Try swapping the olives for capers and try other types of rice pouches.
