Green salad with roast walnuts and avocado oil dressing

Green salad with roast walnuts and avocado oil dressing

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  • 8
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian Vegan recipe collection
  • 20 minutes
  • 10 minutes
  • Woolworths Ken Forrester Longmarket Chenin Blanc
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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