Turkish spoon salad is healthy and crunchy.

Spoon Salad

I found this recipe in a Turkish recipe book. It’s a very simple salad – all you have to do to make it special is cut neatly and carefully. It’s great with Mediterranean dishes and I think it goes great with pasta. The nuts add crunch, the cucumber can be swapped for courgette should you, like me, live with someone who doesn’t like cucumber.

This works well with a sweetish salad dressing: 1 table spoon honey, 2 tablespoons olive oil, 2 table spoons lemon juice, 1 tablespoon water, 1 good pinch salt, pepper to taste. Put in a small jar, screw the the lid tight and shake until the honey has dissolved. Dress each portion of salad individually, or the oil will make the veg wilt.

Serves: 2-4 depending on whether it’s a major part of a meal or a token veg. Prep: 15 minutes. Cooking time: 0 minutes.
Stores: Undressed, in the fridge for a couple of days.


  • 1 pepper
  • 0.5 cucumber
  • 150 grams cherry tomatoes
  • 1 red onion
  • 50 grams walnuts
  • 2 handfuls flat leafed parsley (about 6 stalks)
  • 1 handful mint (about 3 stalks)


  • Chopping board
  • Knife
  • Salad bowl


  1. Chop all the ingredients into 0.5-1 cm cubes.
  2. Put into a salad bowl.
  3. Mix.

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