Avocado Salad

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"From our weekday newspaper The West Australian. NOTE full recipe title is Avocado Salad With Macadamia and Avocado Pesto."

Original is 4 servings


  • Serving Size: 1 (323.9 g)
  • Calories 538
  • Total Fat - 50.7 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 0 mg
  • Sodium - 89.8 mg
  • Total Carbohydrate - 22.4 g
  • Dietary Fiber - 11.5 g
  • Sugars - 3.8 g
  • Protein - 7.3 g
  • Calcium - 103.5 mg
  • Iron - 3.1 mg
  • Vitamin C - 45 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

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

Step 2

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.)

Step 3

Thinly slice the avocado halves and arrange them evenly over the pesto.

Step 4

Top with the cucumber, radish and alfalfa sprouts, drizzle over the extra-virgin olive oil and scatter over the macadamia nuts to finish.

Step 5

Season well with salt and pepper and enjoy.

Step 6

TIP: to pick a ripe Shepard press gently at the top, if it gives a little it’s good to go.


No special items needed.

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