Name: Kashmiri Apple & Walnut Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Apple, crisp, cored and chopped into small chunks; ½ cup Walnuts, roughly chopped and lightly toasted; 1 cup Strained Yogurt, whisked until very creamy; 2 tbsp Honey; 2 tbsp Mint Leaves, finely shredded; ½ tsp Ground Black Pepper; ¼ tsp Salt, just a pinch to balance sweetness

15 mintotal

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

2Applecrisp, cored and chopped into small chunks
½ cupWalnutsroughly chopped and lightly toasted
1 cupStrained Yogurtwhisked until very creamy
2 tbspHoney
2 tbspMint Leavesfinely shredded
½ tspGround Black Pepper
¼ tspSaltjust a pinch to balance sweetness

Quantities are for 2 servings.

You'll need: Stovetop.

Method

In a small pan, lightly toast the chopped walnuts for 2 minutes over low heat to release their natural oils and enhance the crunch. Let them cool.
2 min
In a large mixing bowl, thoroughly whisk the hung curd, honey, black pepper powder, and a tiny pinch of salt to create a rich, sweet dressing.
Chop the apples right before assembling to prevent them from oxidizing and turning brown.
Add the chopped apples and toasted walnuts into the creamy hung curd dressing.
Fold in the freshly shredded mint leaves. Mix gently to coat the fruit and nuts evenly. Serve chilled as a premium festive side.

How to tell it's done

Extremely rich and velvety dressing enveloping crisp apples and buttery, crunchy walnuts.

Getting it right

Tip

Using thick Hung Curd instead of regular watery yogurt ensures the salad feels like a luxurious feast rather than a runny raita.

What to serve it with

A beautiful, cooling contrast when served alongside rich Kashmiri curries like Rogan Josh or Gushtaba.

Common mistakes

The dressing thins into a watery pool.: Use properly hung curd, drained for several hours. Ordinary set curd carries far too much whey, and honey thins it further — the dressing should hold its shape on a spoon before the apple goes in.

Storing and reheating

Keeps a day in the fridge, though the apple softens and the walnuts lose their bite. The dressing alone keeps three days and is worth making ahead; chop the apple and fold it in at the last moment.

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