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Spicy Walnut Southwest Salad

Yields1 ServingPrep Time10 minsCook Time8 minsTotal Time18 mins

Spicy Walnut Southwest Salad

For the Spicy Walnuts
 1 cup Walnut Halves
 1 tbsp Olive Oil
 ½ tbsp Honey
 1 tsp Smoked Paprika
 1 dash Cayenne (if you want to turn up the heat!)
 Sea Salt, to taste
For the Salad
 3 cups Chopped Romaine
 1 Medium Avocado, cubed
 1 cup Black Beans, drained and rinsed
 1 cup Cherry Tomatoes, halved
 1 Bell Pepper, chopped
 ½ cup Spicy Jack Cheese ("Pepper" Jack), grated
 Fresh Lime for garnish (optional)
 Your favorite Creamy Ranch, for dressing
1

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.

2

Mix together the spicy walnut coating (oil, honey, paprika, cayenne, salt), then gently toss the nuts in the mixture. Spread evenly in a single layer on prepared sheet pan. Roast for 8 minutes.

3

While nuts are roasting, wash, cut and prepare the salad vegetables, drain and rinse the black beans, chop the romaine, slice the avocado.

4

Place chopped romaine into serving bowls and arrange tomatoes, peppers, cheese, black beans, and sliced avocado on top of each. Add the spicy walnut mixture and drizzle with your fave creamy ranch dressing. Spritz some fresh lime juice on top and enjoy!