Ingredients
SALAD
2 Shepard avocados, halved. TIP: to pick a ripe Shepard press gently at the top, if it gives a little it’s good to go.
1 Lebanese cucumber, halved lengthways and thinly sliced diagonally
120 g (2 cups) alfalfa sprouts
2 radishes, thinly sliced
3 tablespoons extra-virgin olive oil
3 tablespoons macadamia nuts, toasted
sea salt and freshly ground black pepper to taste
AVOCADO AND MACADAMIA PESTO (MAKES ABOUT 250G / 2 CUPS)
1 Shepard avocado
1 bunch of flat-leaf parsley, leaves and stalks roughly chopped
1 bunch of coriander or mint leaves
125 ml (1⁄2 cup) extra-virgin olive oil
3 tablespoons macadamia nuts zest and juice of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon chilli flakes
Generous pinch of sea salt
Method
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For the pesto, add all the ingredients to a food processor or high-speed blender and blitz until well combined.
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To serve, place a spoonful or two of the pesto in the centre of each serving plate and spread it out a little with the back of the spoon. Any leftover pesto will keep in an airtight container in the fridge for up to 1 week and makes a great dip for roasted veg or a topping for pizzas.
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For the salad, thinly slice the avocado halves and arrange them evenly over the pesto. Top with the cucumber, radish and alfalfa sprouts, drizzle over the extra-virgin olive oil and scatter over the macadamia nuts to finish. Season well with salt and pepper and enjoy.
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