Pear, Rocket & Avocado Salad
with Candied Walnuts | Serves 2
This classic combo of pear, rocket and walnuts is so good you won't want to share this dish! But the secret to this version is the candied walnuts - a layer of caramel makes this nutty addition delightfully sweet and so addictive. (Serves 2)
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 unit
pear
1 unit
avocado
1 bunch
mint
1 unit
lemon
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tsp
water
Nutritional Values
Utensils
Cooking Steps
Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, stirring, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium heat and add the brown sugar, the water and a pinch of salt. Cook until melted and bubbling. Return the walnuts to the pan and cook, stirring, until the caramel has thickened, 2-3 minutes. Spread out on a sheet of baking paper and leave to cool.
TIP: Cooking the caramel fully will ensure the coating is crunchy and not chewy.
While the walnuts are cooling, thinly slice the pear and avocado. Pick and finely slice the mint. Roughly chop the candied walnuts. Juice 1/2 the lemon and cut the remaining into wedges.
In a medium bowl, combine the lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Add the spinach & rocket mix, pear and avocado. Toss to combine.
Transfer the pear, rocket and avocado salad to a serving dish. Sprinkle over the mint and candied walnuts. Serve with the lemon wedges.