{"id":5983,"date":"2021-09-29T22:34:37","date_gmt":"2021-09-29T22:34:37","guid":{"rendered":"https:\/\/kanziapple.com\/?post_type=avada_portfolio&p=5983"},"modified":"2021-10-27T13:08:17","modified_gmt":"2021-10-27T13:08:17","slug":"kanzi-apple-iceberg-and-maple-walnut-salad","status":"publish","type":"avada_portfolio","link":"https:\/\/archive.kanziapple.com\/au\/recipes\/kanzi-apple-iceberg-and-maple-walnut-salad\/","title":{"rendered":"KANZI\u00ae APPLE, ICEBERG AND MAPLE WALNUT SALAD"},"content":{"rendered":"

KANZI\u00ae APPLE, ICEBERG AND MAPLE WALNUT SALAD<\/h1><\/div>
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INGREDIENTS<\/h2><\/div>
  • <\/i><\/span>
    2 Kanzi\u00ae apples, finely slices<\/div><\/li>
  • <\/i><\/span>
    80g walnuts (approx. 3\/4 cup)<\/div><\/li>
  • <\/i><\/span>
    Pinch sea salt<\/div><\/li>
  • <\/i><\/span>
    2 tbsp pure maple syrup<\/div><\/li>
  • <\/i><\/span>
    1\/2 lemon, juiced<\/div><\/li>
  • <\/i><\/span>
    4 tbsp extra virgin olive oil<\/div><\/li>
  • <\/i><\/span>
    2 spring onions, finely sliced<\/div><\/li>
  • <\/i><\/span>
    1 cup red grapes, halved<\/div><\/li>
  • <\/i><\/span>
    2 stalks celery, finely sliced<\/div><\/li>
  • <\/i><\/span>
    Handful snow pea sprouts, roughly chipped<\/div><\/li>
  • <\/i><\/span>
    1\/2 cup whole egg mayonaisse<\/div><\/li>
  • <\/i><\/span>
    1\/4 cup fresh dill, finely chopped<\/div><\/li>
  • <\/i><\/span>
    1 whole iceberg lettuce, cut into 6 wedges<\/div><\/li><\/ul><\/div><\/div>

    INSTRUCTIONS<\/h2><\/div>
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      \n

      Serves 6<\/p>\n<\/div><\/li>

    • <\/i><\/span>
      \n

      Preparation: 10 minutes<\/p>\n<\/div><\/li>

    • <\/i><\/span>
      \n

      Cooking: 10 minutes<\/p>\n<\/div><\/li><\/ul>

      Gluten Free | Dairy Free | Refined Sugar Free<\/p>\n

        \n
      1. Preheat oven to 180 degrees, fan forced.<\/li>\n
      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.<\/li>\n
      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.<\/li>\n
      4. Mix together mayonnaise and dill. Season to taste.<\/li>\n
      5. To assemble the salad, spread a generous amount of dill mayonnaise onto a serving plate. Arrange wedges of iceberg lettuce and Kanzi\u00ae 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.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div>

        SIMILAR RECIPIES<\/h2><\/div>