Layered Salad With Walnuts Recipe

Cooking Directions

• STEP 1.Start by washing and drying the lettuce, tomatoes, cucumbers, and avocado.
• STEP 2.Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
• STEP 3.Slice the tomatoes and cucumbers and add them to the bowl.
• STEP 4.Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it and add it to the salad.
• STEP 5.In a small pan, toast the walnuts over medium heat until they are fragrant and slightly browned. Let them cool.
• STEP 6.Sprinkle the toasted walnuts over the salad.
• STEP 7.In a separate bowl, whisk together the olive oil, vinegar, honey, mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 8.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
• STEP 9.Serve the salad immediately or refrigerate for up to 2 hours before serving.
• STEP 10.This salad can be stored in an airtight container in the refrigerator for up to 2 days.
• STEP 11.To serve, give the salad a quick toss to redistribute the dressing and enjoy!

Cooking Tips

• Make sure to dry the lettuce and other vegetables thoroughly to prevent the salad from becoming watery.
• Toasting the walnuts enhances their flavor and adds a nice crunch to the salad. Be careful not to burn them.
• Feel free to customize this salad by adding other ingredients like grilled chicken, shrimp, or crumbled feta cheese.
• For a vegan version, you can substitute honey with maple syrup or agave nectar in the dressing.

Storage and Serving

• This salad is best served immediately after tossing with the dressing.
• If you need to make it ahead of time, keep the dressing separate and add it just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing.