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Amazing Avocado Salad with Macadamia and Avocado Pesto

Delicious! - by Luke Hines
  • 19 Mar 2020
Amazing Avocado Salad with Macadamia and Avocado Pesto
Prep: 20 Minutes - Serves 4
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Chef and cookbook author Luke Hines is encouraging Aussies to embrace the arrival of Shepard avocados by not only teaching people how to use and choose a good Shepard avocado, but also the best recipes to use them in - like this one!

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

  1. For the pesto, add all the ingredients to a food processor or high-speed blender and blitz until well combined.

  2. 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.

  3. 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.

You might also like:

Mano, avocado and macadamia salad

Want something more filling? Why not try making these chicken and avocado rice paper rolls, in the video below?

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