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+ servings
3/4 plate of sliced peaches drizzled with dressing and sliced mint leaves and sprinkled with walnut pieces

Creamy Tangy Walnut Dressing

Yoghurt, lemon zest and pomegranate molasses make an infusion of sweet mouth-watering tangy flavours until the walnuts to pull texture and taste together, giving this dressing some earthy depth.

Course Breakfast, Brunch, Dinner, Lunch
Cuisine Persian
Keyword easy, Fruit, keto, Summer, vegetarian, whole food
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 8 people
Calories 130kcal
Author Heather
Cost $5


  • Chopping board
  • Chef's 8" knife
  • Measuring spoons
  • Citrus zester
  • Blender
  • Scraper
  • Bowl or plate


  • 4 peaches ripe but firm
  • 4 tbsp walnut pieces
  • 3 tbsp olive oil extra virgin
  • 3 tbsp greek yoghurt 2%
  • 2 tbsp pomegranate molasses
  • 1 lemon zest and juice


  • 1 sprig mint leaves fresh
  • walnut pieces


  • tsp sea salt to taste



  • Test peaches are ready, slice in half and arrange, skin on, over a serving plate.
    two peach halves

Creamy Tangy Walnut Dressing

  • Add walnuts to a blender and grind until fine
  • Add lemon zest, lemon juice, yoghurt and olive oil.
    Blend until smooth.
    ingredients in a blender with lemon zest and olive oil on top
  • Add pomegranate molasses and blend until well mixed.
    Taste and check for desired texture and add sea salt if too tart.
    pomegranate molasses
  • Pour into a lidded container and store refrigerated until needed.
    As the dressing is thick, use a scraper to remove as much as you can.
    The walnut pomegranate sauce

To Serve

  • Arrange peaches on a serving platter and lightly drizzle creamy tangy walnut dressing over each slice.
    Add a little dressing to the centre for extra dipping, or add a small bowl on dressing on the side.
    peach slices upright on a plate beside a pool of extra dressing
  • Garnish with fresh snippets of mint leaves and sprinkle with walnut pieces.
    Add serving spoons and enjoy!
    Birds-eye view of half a platter of peaches drizzled in sauce and fresh mint leaves