This salad is somewhat straight-forward. Simple. Fast & ultimately nutritionist.
- 1/2 cos lettuce
- 1 tomato
- 1 avocado (learn the incredible benefits about this ‘healthy fat’)
- 3/4 walnuts (dry pan roasted in honey) (why to eat this brain/mood food?)
- fresh mung-bean sprouts (healthy benefits of Mung Beans)
- 1/2 cup of kalamata olives (diced)
- 1 small broccoli (raw, finely chopped)
- Paul Newman’s Asian salad dressing – as desired (read about Paul’s continual Charity for ‘The Common Good’)
- 1/2 carrot (grated)
- 1/2 beetroot (grated)
- Prepare grated vegetables, sprouts, dice broccoli, olives & tomato as desired
- Roughly tear cos lettuce and combine with vegetables in a large mixing bowl
- Season with dressing to your taste
- Lastly, decorate with your candied walnuts (learn how to do this below)
- 1/2 cup honey
- 1/2 teaspoon sea salt (optional)
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup unbroken walnut halves
- Combine honey, salt and cayenne in a small pot over medium heat.
- Stir once then cook 3 minutes till candying begins.
- Add walnuts, stir to coat.
- Simmer 5 – 7 minutes or until syrup is lightly browned.
- Place walnuts on a pan to bake in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly (this prevents them from sogging)
- Once removed from the over the nuts will crisp as they cool.