Avocado, walnut and crispy leaf salad recipe

5 ratings Rate
  • Serves 4
  • 5mins to prepare
  • 400 calories / serving
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HE AVACADOWALNUTSALAD

Thoroughly combine the olive oil, vinegars, mustard, sugar and seasoning (try shaking in a lidded clean jam jar). Break the walnut halves into 2 pieces each, and halve, stone and peel the avocados. Slice each avocado half into thin diagonal slices then halve crossways. 

Toss the leaves with half the dressing then divide the leaves between four serving plates. Arrange the avocado slices and nuts over the salad leaves and drizzle over the remaining dressing. Sprinkle the croutons on and serve immediately.

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  • Ingredients

  • 50ml extra virgin olive oil
  • 10ml red wine vinegar
  • 5ml balsamic vinegar
  • 1tsp French mustard
  • 1 tsp soft brown sugar
  • 50g shelled walnut halves
  • 2 medium ripe avocados
  • 1 x 120g bag crispy salad leaves
  • 40g Tesco olive oil and sea salt croutons
  • salt, to taste
  • pepper, to taste
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  • Energy 1652kj 400kcal 20%
  • Fat 37g 53%
  • Saturates 6.4g 32%
  • Sugars 2.9g 3%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 10g Protein 4.8g Fibre 4.9g

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