Blackberry Avocado Salad with Candied Walnuts

Last night for dinner I just wasn’t up to cooking anything, and wasn’t that hungry, but I managed to make some candied walnuts (I used agave), and threw together this blackberry avocado salad together that I absolutely loved! You will find three recipes below: Candied Walnuts, Blackberry Balsamic Dressing and and how to arrange this all together to form a blackberry avocado salad. using spring greens. You may top this off with feta cheese, goat cheese, monterey jack, cheese substitute, your favorite cheese or plain. However, there is nothing plain about this salad. Your family or guests will think you slaved all day!

You can make the candied walnuts in advance, but if not, make them first to allow to cool prior to adding atop lettuce or it wilt the lettuce.

Blackberry Avocado Salad with Candied Walnuts and Blackberry Balsamic Dressing

51

Yield: Serves 14-16

Blackberry Avocado Salad with Candied Walnuts and Blackberry Balsamic Dressing

Ingredients:

    For the Candied Walnuts
  • 2 Tablespoon butter, salted or unsalted (or olive oil)
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon sugar or agave syrup
  • 2 cups walnuts
  • A sheet of aluminum foil or wax paper
  • For the Blackberry Balsamic Dressing
  • 1/2 cup blackberries (optional) You can make plain balsamic dressing, as well.
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon gluten free mustard (I used Grey Poupon.)
  • 2 teaspoons agave (or light or dark brown sugar) (or honey)
  • 3/4 teaspoon fresh ground pepper
  • 3/4 cup olive oil
  • 2 cloves garlic, minced
  • cheese for topping (optional)
  • For the Salad
  • 2 bags Spring Mix (or if available, straight from your garden)
  • 2-3 ripe avocados, depending upon size
  • Dried cranberries
  • Feta cheese (optional) (I used shredded mozarella.)

Instructions:

  1. To make the candied walnuts, in a non-stick frying pan, melt the butter on about medium heat (not too high if using butter or it may burn).
  2. Add the sugar/agave and vinegar, stirring well, and cooking until the sugar is dissolved and well blended.
  3. Add the walnuts and stir; cook for about 4-5 minutes.
  4. Remove the nuts from the skillet and place them on a sheet of aluminum foil or wax paper until completely cool.
  5. Place the nuts in a ziplock bag or covered container and add in a paper towel to absorb moisture.
  6. Store in a cool place.
  7. To make the Blackberry Balsamic Dressing, mash the berries or run them through your food processor or blender. Strain them through a fine mesh strainer into a cup or bowl.
  8. Add all the remaining dressing ingredients in a measuring cup and add blackberry puree.
  9. Whisk together. (You may have to whisk or shake up again prior to serving.)
  10. Pour into a container with a pour spout. You may serve it in a creamer, if you do not have a dressing container.
  11. To arrange individual size salad servings, place a portion of spring greens on each salad plate.
  12. Top with avocado, walnuts, blackberries, and cheese (in that order).
  13. Drizzle each plate with dressing.

Tips

(1) If making a large bowl, do the above in a bowl, but set a container of dressing for each individual to add more. (2) You'll have plenty of dressing left over. I like to store it in the frig and then take it out to reach room temperature when needed or microwave on low when short on time. The olive oil hardens when refrigerated. If I know I am going to use all within a weeks time, I just leave it out. (3) You can sprinkle a little flax seed meal on top for extra fiber.

3 Replies to “Blackberry Avocado Salad with Candied Walnuts”

    1. Lola, I believe you can use raw honey. Agave and honey have close to the same consistency. Honey is just a little stickier. I haven’t used it myself, though. Please come back and let us all know how it turns out.

      Carla

  1. Tom Sawyer flour is the best I have ever used. It is cup to cup with regular wheat flour when making cookies, pancakes and bread, and there is no funny taste. If using it in a sauce it actually takes a little bit less than regular flour.

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