Home
Recipes
Gluten free

Tropical smoothie bowl

Breakfast recipes

Tropical smoothie bowl

Gooey meringue wreath

Christmas dessert

Gooey meringue wreath

3 hours

Coffee-cream jellies with meringue shards

Coffee recipes

Coffee-cream jellies with meringue shards

2 hours

Vanilla soft serve with praline dust

Ice cream

Vanilla soft serve with praline dust

10 minutes

Coffee-and-chocolate mousse meringue cake

Cake recipes

Coffee-and-chocolate mousse meringue cake

1 hour

Sorbet citrus skins

Cheat recipes

Sorbet citrus skins

Pan-seared thick-cut steaks with toffee onions

Aliums

Pan-seared thick-cut steaks with toffee onions

25 minutes

Lemony garlic marinated baby marrows

Loadshedding recipes

Lemony garlic marinated baby marrows

Asparagus with nectarines and truffle vinaigrette

Asparagus recipes

Asparagus with nectarines and truffle vinaigrette

Slow-roasted duck with cherry sauce

Duck recipes

Slow-roasted duck with cherry sauce

7¼ hours

Tostadas with black bean pâté

Beans recipes

Tostadas with black bean pâté

20 minutes

Green salad with roast walnuts and avocado oil dressing

Avocado recipes

Green salad with roast walnuts and avocado oil dressing

10 minutes

Load more

Green salad with roast walnuts and avocado oil dressing

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the salad:

50 g walnuts
2–3 Romaine lettuce hearts
1–2 Firm, ripe avocados, thinly sliced
100 g asparagus tips, steamed

For the dressing, mix:

2 T sherry vinegar
1/3 cup avocado oil
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 160°C. Roast the walnuts for 10 minutes, then break roughly.

Arrange the salad on a platter, top with the walnuts and spoon over the dressing.

Browse more salad recipes here.