Blackberry Avocado Salad with Candied Walnuts | Gluten Free Recipes (2024)

Ingredients:

For the Candied Walnuts

• 2 Tablespoon butter, salted or unsalted (or olive oil)
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon sugar or agave syrup
• 2 cups walnuts
• A sheet of aluminum foil or wax paper

For the Blackberry Balsamic Dressing

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• 1/2 cup blackberries (optional) You can make plain balsamic dressing, as well.
• 1/4 cup balsamic vinegar
• 1 Tablespoon gluten free mustard (I used Grey Poupon.)
• 2 teaspoons agave (or light or dark brown sugar) (or honey)
• 3/4 teaspoon fresh ground pepper
• 3/4 cup olive oil
• 2 cloves garlic, minced
• cheese for topping (optional)

For the Salad

• 2 bags Spring Mix (or if available, straight from your garden)
• 2-3 ripe avocados, depending upon size
• Dried cranberries
• Feta cheese (optional) (I used shredded mozarella.)

Instructions:

1. To make the candied walnuts, in a non-stick frying pan, melt the butter on about medium heat (not too high if using butter or it may burn).
2. Add the sugar/agave and vinegar, stirring well, and cooking until the sugar is dissolved and well blended.
3. Add the walnuts and stir; cook for about 4-5 minutes.
4. Remove the nuts from the skillet and place them on a sheet of aluminum foil or wax paper until completely cool.
5. Place the nuts in a ziplock bag or covered container and add in a paper towel to absorb moisture.
6. Store in a cool place.
7. To make the Blackberry Balsamic Dressing, mash the berries or run them through your food processor or blender. Strain them through a fine mesh strainer into a cup or bowl.
8. Add all the remaining dressing ingredients in a measuring cup and add blackberry puree.
9. Whisk together. (You may have to whisk or shake up again prior to serving.)
10. Pour into a container with a pour spout. You may serve it in a creamer, if you do not have a dressing container.
11. To arrange individual size salad servings, place a portion of spring greens on each salad plate.
12. Top with avocado, walnuts, blackberries, and cheese (in that order).
13. Drizzle each plate with dressing.

Tips

(1) If making a large bowl, do the above in a bowl, but set a container of dressing for each individual to add more. (2) You'll have plenty of dressing left over. I like to store it in the frig and then take it out to reach room temperature when needed or microwave on low when short on time. The olive oil hardens when refrigerated. If I know I am going to use all within a weeks time, I just leave it out. (3) You can sprinkle a little flax seed meal on top for extra fiber.