Some recipes work miracles with just a few ingredients. This walnut carrot salad is exactly that kind of dish! Whether as a meze alongside dinner or a colorful salad for an afternoon tea spread — it's a contender for the most beloved salad on the table, any way you serve it!

In a pan, sauté 3 grated carrots with 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil, then set aside.
In a bowl, mix together 3 tablespoons of pan yogurt, 1 tablespoon of mayonnaise, 1/2 water glass (about 100 ml / 1/3 cup + 1 tbsp) of crushed walnuts, and 1 crushed garlic clove.
Add the sautéed carrots to the bowl, toss everything together, and serve. Enjoy your meal…

Pro Tips

Don't overcook the carrots when sautéing. Keeping them slightly firm preserves their nutritional value and prevents the salad from becoming watery.
If available, be sure to use strained yogurt or a thick pan yogurt as in the recipe, so your salad doesn't turn watery.
Instead of crushing the walnuts to a powder, leave them a bit chunky. You can also chop them with a knife if you prefer. A little bite when eating enhances the flavor.
After crushing the garlic and adding it to the yogurt, let it rest for 5 minutes so the aroma spreads more evenly throughout the yogurt.
Once plated, you can add a small sprig of dill on top.

About This Recipe

The walnut tree, belonging to the Juglandaceae family, can grow up to an average of 25 meters (about 82 feet) tall. The commercially valuable walnut variety is the J. Regia tree, a species native to Asia. Walnuts reach full maturity especially in August and September. During this period, the thick green hull found on the tree branches begins to crack open to reveal the light brown, hard-shelled walnut inside. Walnuts weigh approximately 10–15 grams (about 0.4–0.5 oz), have a spherical shape, and an edible kernel that resembles two lobes of a brain. Yes, the part we consume is the kernel. This kernel is covered by a white, light-colored membrane. The oil extracted from the walnut kernel is known in medicine as a base oil and is used in aromatherapy.

The oil of the walnut kernel is a plant-based oil particularly sought after for circulatory system disorders. It is known to reduce intestinal problems. It is also used in the treatment of burns, ulcers, and for its astringent properties and disinfectant effects. This rich energy source contains essential nutrients, minerals, antioxidants, and vitamins necessary for good health. An excellent source of omega-3 essential fatty acids, walnuts — when consumed regularly — help lower bad cholesterol and raise good cholesterol.

By eating 3–5 walnuts every day, you can obtain approximately 90% of your omega-3 fatty acids — which amounts to the entire recommended daily intake. In addition to all of this, the walnut kernel is the nut with the highest concentration of several plant-based antioxidant compounds (melatonin, vitamin E, carotenoids, and polyphenolic compounds). All of these components are known to have potential effects in fighting aging, cancer, and neurological diseases.

Given all the health benefits of this food, it would of course be unthinkable to enjoy it only as a plain snack. We can never give up on Walnut desserts, but having talked so much about health, we also can't resist sharing Walnut pasta recipes with you :) Now, let's get to today's omega-3 powerhouse recipe: Walnut Carrot Salad — here to brighten your table with both its color and its taste. Bon appétit in advance…