About this recipe:This salad is pure heaven. It has the perfect combination of flavours and textures. Toasted almonds, lettuce, spring onions, apples, avocado, dried cranberries and blue cheese are tossed together in a light vinaigrette. Perfect for your next summer barbecue.
25g flaked almonds
1 tablespoon caster sugar
1 head leaf lettuce, torn
3 spring onions, chopped
1 Granny Smith apple, cored and chopped
1 avocado, peeled, pitted, and chopped
60g dried cranberries
4 tablespoons crumbled blue cheese
2 tablespoons red wine vinegar
2 teaspoons caster sugar
salt and pepper to taste
4 tablespoons vegetable oil
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Method Prep:20min › Cook:5min › Ready in:25min
Place the almonds and 1 tablespoon of sugar in a small frying pan over medium-low heat and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
In a large salad bowl, mix the lettuce, spring onions, apple, avocado, dried cranberries, blue cheese and almonds.
Whisk together the vinegar, 2 teaspoons of sugar, salt, pepper and vegetable oil. Pour the dressing over the salad and gently toss to combine.