Looking at the dressing for this salad, you might wonder where the flavour is. It’s just oil, vinegar, salt and pepper. The key is the cold-pressed canola. Its rich, nutty flavour is absolutely nothing like the hexane-extracted stuff you find on sale at the grocery store. I picked mine up at Vita Health Fresh Market, though I’m sure there are plenty of other sources for this tasty treat.
Time: 20 minutes
Serves: 4
Ingredients:
½ cup walnut pieces 2 teaspoons white wine vinegar ¼ teaspoon kosher salt 2 tablespoons cold-pressed canola oil ¼ teaspoon fresh ground black pepper 5 ounces spring mix ½ white onion – finely sliced 1 avocado – pitted and cubedPreparation:
Preheat a small pan on medium-high and add the walnuts, stirring often for five minutes or until just toasted.
In a small bowl, mix the vinegar, salt and pepper. Whisk in the canola oil.
Toss the spring mix and onions with the dressing.
Plate the salad topped with the toasted walnuts and avocado pieces.