Beat The Heat With These 3 Cooling Summer Snacks

Replace your traditional heavy snacks with these lighter, healthier options this summer!
Summer snacks featured image

Is the scorching heat killing your appetite? Fret not, as we have your temptation for refreshing snacks covered. Packed with the goodness of California walnuts, these recipes will keep your taste buds satiated. Whether you’re looking for menu ideas for a party or wanting to beat those sudden hunger pangs, we promise these dishes by celebrity chef Sabyasachi Gorai will earn you lots of applause from family and friends!  

1. Summer Corn and Edamame Salad with Walnut-Miso Dressing


corn and edamame


Serving Size: 6 People 
Cooking Time: 5 Min

Nutritional Facts 

Calories - 254 kcal 
Total Fat – 17 g
Dietary Fiber – 4 g
Protein – 7 g
Carbohydrate – 20 g 


•    1/2 cup California walnut halves, toasted
•    1/4 cup olive oil
•    1 clove garlic
•    2 tbsp white miso paste
•    2 tbsp white wine vinegar
•    1 tsp honey
•    1/4 cup warm water
•    1-1/2 cups shelled edamame, fresh or frozen
•    3 cups cooked fresh or frozen corn (about 3 cobs)
•    1/2 cup diced red pepper
•    1/2 cup diced orange pepper
•    2 green onions, sliced
•    Salt and cracked black pepper to taste


1.    In a large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, for about 1 to 2 minutes.

2.    Blend the walnuts, olive oil, garlic, miso paste, vinegar, honey and water in a blender or with an immersion blender until smooth, and set aside. Your walnut miso dressing is ready.

3.    In a small saucepan, bring three cups of water to a boil and add edamame. Cook for 2 to 3 minutes, drain and rinse under cold water and place in a large bowl. Add corn, peppers, onions and dressing. Mix well and season to taste. Serve immediately.

2. Spicy Summer Salad With Walnuts


spicy summer salad with walnuts


Serving Size: 4 People
Cooking Time: 10 Min

Nutritional Facts 

Calories – 316 kcal
Total Fat – 21 g
Protein – 8.7 g
Carbohydrate – 21.7 g 


•    100 g sugar snaps
•    Salt 
•    80 g California walnuts
•    400 g red watermelon 
•    1 bunch of arugula 
•    50 g Edam cheese
•    Juice of 1 lime 
•    2 tbsp oil 
•    1 pinch of cayenne pepper and chilli powder 
•    2 tbsp dried cranberries


1. Rinse, clean and blanch sugar snaps for 1-2 minutes in salted water. Drain beans, quench them with cold water and drain well again.

2. Chop walnuts coarsely and fry without adding any fat for a short time in a pan. Leave to cool on a plate.

3. Peel the watermelon and cut into pieces. Clean, rinse and spin the arugula dry. Cut the Edam cheese into small cubes. 

4. Mix lime juice with oil and season with cayenne pepper and chilli powder. Mix the prepared ingredients (except the walnuts) with the vinaigrette, sprinkle with cranberries and walnuts and serve.

3. Walnut Falafel With Mango Pickles


Walnut Falafel


Serving Size: 4 People
Cooking Time: 45 mins 

Nutritional Facts 

Calories – 518 kcal
Total Fat – 26 g
Protein – 19.6 g
Carbohydrate – 50 g 


For the falafel:

  • 250 g dried green split peas
  • 2 onions
  • 2 garlic cloves
  • 1 small green chilli pepper
  • ½ bunch of coriander
  • salt
  • 1 teaspoon baking soda
  • 40 g California walnuts 
  • 50 g chickpea flour (alternatively wheat flour)
  • Oil for frying

For the pickles:

  • 1 mango
  • 1 small green chilli pepper
  • 2 teaspoon oil
  • ½ teaspoon turmeric
  • 1 tablespoon brown sugar
  • 1-2 tablespoon white wine vinegar
  • 40 g California walnuts


1. Soak the peas overnight in cold water.

2. For the falafel, peel and chop the onions and garlic. Rinse chilli pepper and chop finely. Rinse the coriander, separate the leaves and chop finely. Drain the peas and then purée with the onions, chilli pepper, garlic and turmeric in a blender. Season the mix with salt and stir in baking soda. Chop walnuts and roast them briefly. Then mix walnuts and flour with the peas. Form balls with the dough. Heat the oil to 160°C and fry the balls for 3-5 minutes until golden brown. Let them dry on paper towels. 

3. For the pickle, peel the mango, remove the pulp from the stone and cut into dices. Wash the chilli pepper and chop finely. Heat oil and sauté the chilli pepper briefly. Add turmeric and mango, sprinkle with sugar and allow it to stew for about 1-2 minutes. Add vinegar and raise the heat for a minute. Chop walnuts, toast them in a small pan and mix them with the pickles. Serve the falafel with the mango pickle. 

These recipes are sure to provide you with a brand new snack menu for your next party!

About the chef: Chef Saby has endorsed some of the finest F&B products and brands from across the globe.​ ​Through Fabrica by Chef Saby – his restaurant solutions venture – he has curated some of the most-talked-about restaurant brands now running successfully across the length and breadth of the country.​ ​Chef Saby constantly endeavors to innovate and create unique dining concepts and destinations.

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