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Iceberg Lettuce, Kanzi Apple & Maple Walnut Salad

Kanzi apple maple walnut salad

Georgia Barnes’ take on the classic Waldorf salad with a delicious Kanzi apple spin. Ideal for entertaining, enjoy this fresh salad on its own or pair with roast chicken or pork. 

Serves: 6

Prep Time: 10 mins

Cook Time: 10 mins

Gluten Free | Dairy Free | Refined Sugar Free

INGREDIENTS 

  • 2 Kanzi apples, finely sliced
  • 80g walnuts (approx. 3/4 cup) 
  • Pinch sea salt 
  • 2 tbsp pure maple syrup 
  • 1/2 lemon, juiced 
  • 4 tbsp extra virgin olive oil 
  • 2 spring onions, finely sliced 
  • 1 cup red grapes, halved 
  • 2 stalks celery, finely sliced 
  • Handful snow pea sprouts, roughly chopped 
  • 1/2 cup whole egg mayonnaise 
  • 1/4 cup fresh dill, finely chopped
  • 1 whole iceberg lettuce, cut into 6 wedges

METHOD 

Kanzi apple maple walnut salad
  1. Preheat oven to 180 degrees, fan forced. 
  2. To make the maple walnuts, line an oven tray with baking paper. Place walnuts close together. Sprinkle with sea salt and drizzle with maple syrup. Roast in the oven for 5-7 minutes until golden brown and lightly caramelised. Set aside to cool completely. 
  3. Whisk lemon juice and olive oil together in a bowl. Season to taste with salt and pepper. Add spring onions, grapes, celery and snow pea sprouts. Toss to combine. 
  4. Mix together mayonnaise and dill. Season to taste. 
  5. To assemble the salad, spread a generous amount of dill mayonnaise onto a serving plate. Arrange wedges of iceberg lettuce and Kanzi apple slices. Top with grape and celery mixture. Garnish with maple walnuts and extra dill. Serve as a side dish or as a light and refreshing starter.

Written by The Carousel

The Carousel is a health and wellness site.

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