Dried Cranberry Walnut & Avocado Salad
An elegant, gorgeous, brain and heart healthy salad!
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads
- Cuisine: American
Ingredients
For the dressing:
- 2 tablespoons dried cranberries
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 – 2 tablespoons honey
- 1 teaspoon sugar
- 1 tablespoon water
- good pinch of black pepper
For the Salad:
- 1 bag of mixed salad blend, washed and dried or about 12 ounces of your favorite lettuces and greens
- 1/2 small red onion, peeled and thinly sliced
- 1 avocado, peeled and diced
- Squeeze of fresh or bottled lemon juice
- 1 cup cooled cooked whole grains (barley, wild rice, quinoa)*
- 4 tablespoons chopped toasted walnuts
- 3/4 cup of dried cranberries
- two to three tablespoons finely chopped parsley
Instructions
For the dressing:
Add all ingredients to a blender or food processor. Pulse until smooth. Taste and adjust vinegar and/or sugar to your liking.
This should make enough for two salads.
For the salad:
Dice avocados, place in a small bowl and drizzle with a little lemon juice. Toss to coat. Combine all salad ingredients. Drizzle with a little dressing. Toss. Serve, passing additional dressing on the side.
To toast nuts:
Add nuts to a skillet in a single layer. Heat over medium heat tossing and/or stirring often. Watch closely; by the time you smell the nuts, they’re going to be very close to toasting. Be prepared turn out of the skillet immediately; once done it is just seconds to burning. Allow to cool before using in salad.