This is the quickest and tastiest salad that even the most time strapped person can put together. Food should never be a chore and it can be insanely tasty without having to use 100 pots and utensils to make.
Walnuts are great but have you ever toasted them? Yeoooo! What a game changer. It makes such a difference, a fraction of more effort but is so worth it.
With the weather getting warmer you might want more time outside and lighter meals so this is perfect!
(serves 1 as a main or 2 as a starter)
Green leafy vegetables of choice. I like to mix rocket, spinach and baby greens.
High quality olive oil – trust me buying organic, cold pressed, extra virgin olive oil is worth every penny. It doesn’t go off!
Blue cheese of choice
Salt and Pepper to taste
Using a small, dry pan toast some walnuts on a medium heat. There is no need for oil. I like to break the walnut halves into two or four pieces but whole is ok too. Check and turn periodically.
While they are heating arrange some green leafy vegetables on a plate.
Drizzle with a high quality oil and season with a little salt and pepper.
Slice and de-core an apple. I like to leave the skins on. Arrange the slices on the leaves.
Crumble your blue cheese over and distribute evenly.
Once the walnuts are releasing a nice aroma and quite warm take them off the heat and sprinkle over the salad.
Green leafy vegetables are high in fibre, rich in Vitamin C (for skin health and immunity), high in Iron and Folic Acid (blood and cell health).
Apples, especially with their skins on, are packed with fibre especially pectin, a type of fibre that acts as a pre-biotic boosting the good bacteria in your gut.
Walnuts are brain food, they literally look like a brain. Packed with Omegas and Vitamin E, as well as they have the highest antioxidant activity than any other common nut this all supports your brain function.