Forget about boring leaves and vinaigrette salads. This easy salad is layered with flavors and textures and topped with a creamy avocado dressing.
Heat oven to 325 degrees F. In a small saucepan, stir together the sugar, water, lemon, cinnamon, and salt over low heat. Allow to reach bubbling stage, stirring often, until the sugar is dissolved. About 5 minutes.
Once the sugar is dissolved and the syrup has thickened, add in the walnuts. Line a baking sheet with parchment or silicone mats and pour the walnuts out onto it. Spread apart to give them space not to stick together. Bake for about 5 minutes, then turn the walnuts and bake an additional 5 minutes, or until they begin to slightly darken. Remove and cool.
Increase oven temperature to 400 degrees F. Toss the bread and the seasoning in a large bowl and place on a parchment or silicone lined baking pan. Toast the bread for about 4 minutes then use a spatula to flip the bread and toast for about 4 minutes more until they start to get golden. Remove from oven and cool.
Combine all the ingredients for the dressing in a food processor or blender and blend until smooth.
Toss all the ingredients for the salad in a large mixing bowl. Pour dressing over the salad and toss gently. Add the croutons and walnuts and scoop the salad into serving bowls. Garnish with fresh basil leaves if desired and serve immediately. Serve and enjoy.
Note that if you plan to make this salad ahead of time it's best to keep the croutons, walnuts, and dressing separate to keep everything fresh.