The Orange Kitchen

Pear and Avocado and Candied Walnut Salad.

It may surprise you to hear that I am not a fan of salad. This is obviously kinda contradictory to my site given everything I share here, and indeed everything that I eat, is meat free, dairy free, and vegan, which lead most people to think that the only possible food that could be all those things, and therefore on this site, is salad. I hate to break it to you all, but that is WRONG. In actual fact, I'm known to be quite anti-salad, with the exception being for tasty salads only. No boring lettuce allowed.

This salad was a creation initially conceived for my family Christmas lunch in 2015. We were having a big gathering and everyone was tasked with bringing a plate to share, and I was put on salad duty. Whilst initially less-than-impressed with that, turns out it was good fortune because it is from that obligation as salad-lady that this delicious creation was born, complete with candied walnuts (yum), avocado (YUM) and a wickedly good hummus/avocado dressing (YUMMMMMMM).

Ingredients;

(makes 1 large salad)

Several large handfuls mixed salad greens (approx.)
2 handfuls rocket (arugula)
1 red onion, finely sliced
1 whole avocado, finely sliced
Handful fresh coriander
4 shallots, thinly sliced (spring onions)
1 pear, finely sliced (I use a julienne slicer, but thin strips with a sharp knife also works)
1 cup walnuts
3 tbsp pure maple syrup
1 tbsp coconut oil

The Dressing
3 tbsp hummus
1/2 avocado
2 tsp sesame seed oil
1 lemon, juiced
Small handful fresh spinach

1. Preheat a fan-forced oven to 150 degrees.
2. In a small bowl, mix the walnuts, coconut oil and the maple syrup. Then, take a lined baking tray and spread evenly over the tray. Place in the oven for approx. 10 minutes, or until slightly crunchy.
3. While the walnuts are cooking, take a large bowl and combine the mixed lettuce, rocket, onion, coriander, shallots and pear. Then, add in half the sliced avocado and use your (clean) hands to mix everything together.
4. In a blender, combine the Dressing ingredients (hummus, avocado, lemon juice, sesame seed oil and spinach). Blend on high speed for a minute or two until well combined and beautifully green.
5. To serve, mix the candied walnuts through the salad. Plate up the salad and served garnished generously with the hummus/avocado dressing, some extra avocado (no such thing as too much avo) and if you're feeling particularly fancy, some micro herbs!