Melt butter in small pan over medium heat. Stir in maple syrup, vanilla and salt.
Bring mixture to a simmer for about 3 minutes.
Add walnuts and stir, coating them in maple syrup mixture until well covered.
Transfer walnut halves to a parchment-lined baking sheet and spread them in a single layer.
Bake for approximately 10 minutes or until walnuts are caramelized.
Allow candied walnuts to cool completely before serving.
Avocado White Balsamic Vinegar:
Place all ingredients into a food processor, processing until a smooth consistency has been reached.
While blending, slowly add in oil to emulsify.
Place in container with lid and refrigerate until needed for up to 24 hours.
Avocado Summer Berry Salad:
Place spinach into mixing bowl.
Add in ½ cup Avocado White Balsamic Vinaigrette and gently mix until spinach is evenly coated.
Portion salad evenly into 4 serving bowls.
Top each salad with 3 fresh avocado slices, 2 tablespoons strawberries, 2 tablespoons watermelon, 1 tablespoon red onion and 1 grilled chicken breast.
Drizzle 1 additional tablespoon vinaigrette over top of each salad.
Garnish each salad with 2 tablespoons crumbled feta and 2 tablespoons candied walnuts to serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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