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
Method
For the pesto, add all the ingredients to a food processor or high-speed blender and blitz until well combined.
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.
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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Mano, avocado and macadamia salad