Avocado Salad

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


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

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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