Avocado Salad
Recipe: #36672
March 22, 2021
Categories: Salads, Vegetable Salad, Macadamia Nut, Avocado, Cucumber Australian, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. NOTE full recipe title is Avocado Salad With Macadamia and Avocado Pesto."
Original is 4 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
You'll Also Love
