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Australian Recipes

Leafy Cucumber & Pear Salad

Leafy Cucumber & Pear Salad

with Candied Walnuts

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Allergens:

Walnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Avocado

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

1

Pear

1 packet

Spinach & Rocket Mix

1

Lemon

1 packet

Parsley

Nutritional Values

Calories146 kcal

Energy (kJ)612 kJ

Fat12.6 g

of which saturates1.2 g

Carbohydrate3.6 g

of which sugars3.4 g

Dietary Fibre5.4 g

Protein3.3 g

Sodium15 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Heat a medium frying pan over medium-high heat. • Cook walnuts, the brown sugar, the water and a pinch of salt, stirring, until bubbling and caramel is thickened and darkened, 4-5 minutes. • Transfer to a sheet of baking paper and spread out to cool. TIP: Cooling the caramel completely will ensure the coating is crunchy and not chewy.

2

• While the walnuts are cooling, thinly slice pear and cucumber. • Roughly chop parsley. Cut lemon into wedges.

3

• In a medium bowl, combine a squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Add salad leaves, pear and cucumber. Toss to combine.

4

• Roughly chop cooled candied walnuts. Transfer leafy cucumber and pear salad to a serving dish. • Sprinkle with parsley and candied walnuts. Serve with remaining lemon wedges. Enjoy!

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