Summer Hit List: Fresh Turkish Vegetarian Recipes To Make At Home

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Avocado Salad

For salad:

·         200 g. (7.1 Oz.) peeled avocado

·         3 cherry tomatoes

·         10 g. (0.4 Oz.) bean sprouts

·         5 g. (0.2 Oz.) fresh coriander

·         5 g. (0.2 Oz.) pitted kalamata olives

·         10 g. (0.4 Oz.) baby cucumber

·         15 g. (0.5 Oz.) Antalya mixed greens

For cranberry dressing:

·         20 g. (0.7 Oz.) pureed cranberry

·         1 lemon, juiced

·         15 g. (0.5 Oz.) olive oil

·         10 g. (0.4 Oz.) dried cranberries

·         Salt and pepper to taste


1. Slice the avocado in half. Peel and remove seed.

2. Slice one half of the avocado into smaller cubes, roughly 1.8 Oz. each, and marinade with a little lemon juice, salt, and pepper. Place at bottom of serving plate.

3. Position the other half of the avocado on top of these marinated cubes.

4.  Thinly slice or julienne the cucumbers. In a separate bowl, mix the sliced cucumber, mixed greens, cherry tomatoes, bean sprouts, olives and coriander leaves. Marinade with olive oil.

5.  Place this mixed salad on top of the avocado in the serving plate.

6.  Blend the pureed cranberry, lemon juice, olive oil, salt, and pepper until lightly viscous. Sprinkle the dried cranberries onto the salad and finish by drizzling the cranberry dressing on top. Serve salad chilled.

Summer Hit List: Fresh Turkish RecipesTo Make At Home

Tugra Mash Cucumber Salad


·         500 g. (17.6 Oz.) young cucumbers

·         1 pt. (2 cups) plain clotted yogurt

·         200 g. (7.1 Oz.) fresh pomegranate seeds

·         5 cl. (1.7 fl. Oz.) sour pomegranate juice

·         50 g. (1.8 Oz.) whole pistachios, shelled

·         50 ml. (1.7 fl. Oz.) extra virgin olive oil

·         10 fresh mint leaves

·         1 clove garlic, mashed (optional)

·         Salt and pepper to taste


  1. Mix the clotted yogurt, salt, and black pepper in a bowl.
  2. Slice and mash the young cucumbers until there are no shreds remaining.
  3. Mix the mashed cucumber and the yogurt.
  4. Scoop the mixture onto a serving plate. Sprinkle pomegranate seeds, pistachios and mint leaves.
  5. Gently drizzle with olive oil and pomegranate juice to taste. Serve salad chilled.

For those looking to satisfy their sweet tooth, here is also a link to a Turkish Airlines tutorial on how to make Turkish Rice Pudding:

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See more Vegetarian and Vegan Recipes HERE!

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