Cool & Flavour-Packed: No-Oven Summer Recipes with California Walnuts

Saturday 16th Aug 2025 |

When the sun’s blazing and the last thing you want is a hot kitchen, it’s time to turn to cool, fuss-free meals that still deliver big on flavour.

These fresh, vibrant recipes from California Walnuts are tailor-made for summer — think colourful salads, zesty one-pan stir-fries, and light bites that need zero oven time.

Not just delicious, California Walnuts are nutritional all-stars. With their smooth, creamy flavour and satisfying crunch, they elevate any dish while packing in health benefits — from being a rich plant-based source of omega-3 ALA (2.7g per 30g*) to providing 4.4g of protein and 1.4g of fibre. Bursting with antioxidants and approved for heart health by Heart UK, they’re proof that eating well can be as tasty as it is good for you.

Sausage, Lentil & Walnut Stir Fry

Ingredients

  • 1 tbsp olive oil
  • 454 g pack reduced fat pork sausages
  • 1 red pepper, sliced
  • 1 leek, sliced
  • 150 g frozen peas
  • 100 g California Walnuts
  • 250 g pouch puy lentils
  • 2 tsp Dijon mustard
  • 4 tbsp 0% crème fraiche

Instructions

  1. Heat the oil in a large frying pan and fry the sausages for 5 minutes until evenly browned, remove and set aside.
  2. Add the pepper and leek to the pan and fry for 3 minutes. Thickly slice the sausages and add back to the pan with the peas, Walnuts and lentils and cook for 3-4 minutes.
  3. Stir in the mustard and crème fraiche and heat through.
no oven summer recipes

Griddled vegetables with chickpeas & walnut sauce

Ingredients

  • 1 aubergine cut into 0.5cm long slices
  • 2 courgettes cut into 0.5cm long slices
  • 4 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 400 g can chickpeas drained and rinsed
  • 1 tsp ground cumin
  • 4 tomatoes chopped
  • 50 g California Walnuts chopped
  • 150 g Greek yogurt
  • 50 g pomegranate seeds

Instructions

  1. Brush the vegetable slices with a little oil and griddle or fry in batches for 2 minutes each side to give golden bar marks, set aside.
  2. Meanwhile, heat the remaining oil in a separate frying pan and fry the onion and 2 cloves garlic for 3-4 minutes, add the chickpeas and cumin then add the tomatoes and half the Walnuts and fry for 2-3 minutes. Season to taste.
  3. Mix together the yogurt, remaining garlic and Walnuts.
  4. Lay the vegetables on a large serving platter, top with the chickpea mixture. Spoon over the yogurt mixture and sprinkle with pomegranate seeds to serve.
no oven summer recipes

Turkish Bean Salad with Walnuts

Ingredients

  • 400 g can cannellini beans drained and rinsed
  • 2 plum tomatoes diced
  • 150 g cucumber deseeded and diced
  • 1 small red onion finely chopped
  • 75 g California Walnuts toasted
  • ½ x 25g pack flat leaf parsley roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp sumac

Instructions

  1. Mix together the beans, tomato, cucumber, onion, Walnuts and parsley in a large bowl.
  2. Whisk together the oil, vinegar and sumac and season well, toss into the salad and serve.
no oven summer recipes

Thai Style Papaya Salad with Walnuts

Ingredients

  • 100 g fine green beans trimmed and halved
  • 100 g beansprouts
  • 1 carrot shredded
  • 100 g California Walnuts toasted
  • 1 red chilli deseeded and finely diced
  • 1 small unripe papaya peeled, deseeded and shredded
  • 2 limes zest of 1, juice of 2
  • 2 tbsp fish sauce
  • 1 tbsp toasted sesame oil
  • ½ tsp caster sugar

Instructions

  1. Cook the beans in boiling water for 3 minutes, remove with a slotted spoon and cool under cold water. Add the beansprouts to the same water and blanch for 30 seconds, drain and cool under cold water. Place both in a large bowl.
  2. Add the carrot, Walnuts, chilli and papaya to the bowl.
  3. Whisk together the lime zest and juice, fish sauce, oil and sugar and toss into the salad.
no oven summer recipes

Salmon, Pickled Walnut & Cabbage Poke Bowl

Ingredients

  • 75 g California Walnuts
  • 2 tbsp white wine vinegar
  • 150 g brown basmati rice
  • 2 salmon fillets (250g)
  • 150 g red cabbage shredded
  • 1 ripe avocado sliced (100g)
  • 1½ tbsp toasted sesame oil
  • Sriracha sauce to garnish
  • coriander leaves to garnish
  • nigella seeds to garnish

Instructions

  1. Mix the walnuts and vinegar together in a small bowl and set aside.
  2. Cook the rice in boiling water for 20-25 minutes until tender, drain.
  3. Meanwhile, poach the salmon in a large pan of boiling water for 5 minutes then remove, add the cabbage to the water and blanch for 30 seconds and drain well. Remove the skin from the salmon and break into large flakes.
  4. Divide the rice between 2 bowls and top with the salmon, cabbage and avocado, sprinkle over the walnuts and reserved vinegar and drizzle with sesame oil.
  5. Serve drizzled with sriracha sauce and a sprinkling of coriander leaves and nigella seeds.
no oven summer recipes

Whether you’re enjoying them in a crisp summer salad, a quick stir-fry, or a refreshing no-cook dish, these recipes show just how easy it is to make mealtimes lighter, healthier, and more delicious. With their creamy taste, satisfying crunch, and powerhouse nutrition, California Walnuts bring both flavour and feel-good benefits to every bite — so you can savour summer without breaking a sweat in the kitchen.

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