This creation was brought to the BBQ (along with the skewers in the previous post), and we ended up eating it out of paper cups due to the wind which really didn’t do it any justice – but it was still delicious…In case you’re wondering, those are little Apricot slices peeking out from underneath and they turn this Salad from great to amazing! The candied Walnuts are really easy to make, they literally take 5 minutes – but to keep this dish completely raw you can pop the nuts into a dehydrator instead, or just add them au naturel. This summery combination will delight your ‘buds…
handful raw Walnut pieces
1-2 Tblsp. Maple Syrup
4 cups Rocket, washed & dried
1 fresh Apricot, stoned & thinly sliced
1/2 Red Onion, thinly sliced
1 ripe Avocado, thinly sliced
2 Tblsp. Red Wine Vinegar
1 Tblsp. Maple Syrup
2 Tblsp. Olive Oil
– For the Walnuts: Turn oven to 400F/200C, and line a baking tray. Pour Maple Syrup over Nuts & mix with hands to cover. Lay out the Nuts on baking tray and toast in Oven about 5 min. or until beginning to brown (do not take your eyes off them – they burn very quickly!). Remove, and let cool.
– Place Rocket in a large Salad bowl, and cover with Apricots, Red Onion & Avocado. Combine Dressing ingredients in a jar & shake to mix. Sprinkle Nuts over Salad, and pour Dressing over just before serving.
**FYI I’ve made a second version of this Salad, adding chopped Mint which takes it to a whole ‘nother level! I also substituted Pumpkin Seeds for the Walnuts (keeping them raw), Lime Juice for the Maple Syrup in the dressing & added Cherry Tomatoes = Heavenly