Jonjoli Salad (Jonjolis Salata)

Jonjoli Salad (Jonjolis Salata)

A tangy Georgian salad of pickled jonjoli buds tossed with walnuts and onion.

Total 10 min Makes 4 servings Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Jonjoli, the pickled flower buds of the bladdernut tree, bring a briny, slightly tart flavor prized in Georgian cuisine. Here they're tossed with toasted walnuts, thinly sliced onion, and a splash of their own pickling brine for a quick side that pairs well with grilled meats and khachapuri.

Ingredients

  • 2 cups jarred pickled jonjoli (bladdernut buds), drained, brine reserved
  • 1/2 cup walnuts, toasted and roughly chopped
  • 1/2 red onion, thinly sliced
  • 2 tablespoons reserved jonjoli brine
  • 1 tablespoon sunflower oil
  • 2 tablespoons fresh cilantro, chopped
  • salt, to taste

Method

  1. Drain the jonjoli buds, reserving 2 tablespoons of the brine for dressing the salad.

  2. Roughly chop the drained jonjoli if the buds are long, then place in a mixing bowl.

  3. Add the toasted walnuts, sliced red onion, and chopped cilantro to the bowl.

  4. Whisk together the reserved jonjoli brine and sunflower oil, then pour over the salad.

  5. Toss everything together, season with salt to taste, and let sit 5 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.2 (1)

Jonjoli Salad (Jonjolis Salata)

Jonjoli, the pickled flower buds of the bladdernut tree, bring a briny, slightly tart flavor prized in Georgian cuisine. Here they're tossed with toasted walnuts, thinly sliced onion, and a splash of their own pickling brine for a quick side that pairs well with grilled meats and khachapuri.

10 min 4 servings 120 cal

Ingredients

  • 2 cups jarred pickled jonjoli (bladdernut buds), drained, brine reserved
  • 1/2 cup walnuts, toasted and roughly chopped
  • 1/2 red onion, thinly sliced
  • 2 tablespoons reserved jonjoli brine
  • 1 tablespoon sunflower oil
  • 2 tablespoons fresh cilantro, chopped
  • salt, to taste

Method

  1. 1

    Drain the jonjoli buds, reserving 2 tablespoons of the brine for dressing the salad.

  2. 2

    Roughly chop the drained jonjoli if the buds are long, then place in a mixing bowl.

  3. 3

    Add the toasted walnuts, sliced red onion, and chopped cilantro to the bowl.

  4. 4

    Whisk together the reserved jonjoli brine and sunflower oil, then pour over the salad.

  5. 5

    Toss everything together, season with salt to taste, and let sit 5 minutes before serving to let the flavors meld.