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Avocado Salad

Here's how you make Avocado Salad
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  • Servings: 4
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 Shepard avocados, halved
  • 1 Lebanese cucumber, halved lengthways and thinly sliced diagonally
  • 120 grams alfalfa sprouts (2 cups)
  • 2 radishes, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons macadamia nuts, toasted
  • Sea salt
  • Black pepper, freshly ground
  • Avocado and Macadamia Pesto (Makes about 250 grams / 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 extra virgin olive oil (1/2 cup)
  • 3 tablespoons macadamia nuts
  • 1 lemon, zest and juice of
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chilli flakes
  • Sea salt, a generous pinch
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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