Amazing Avocado Salad with Macadamia and Avocado Pesto
Yields4 ServingsPrep Time15 minsTotal Time15 mins
2Shepard avocados, halved
1Lebanese cucumber, halved lengthways and thinly sliced diagonally
120g(2 cups) alfalfa sprouts
2radishes, thinly sliced
3tbspextra - virgin olive oil
3tbspmacadamia nuts, toasted
Sea salt and freshly ground black pepper
TIP: to pick a ripe Shepard press gently at the top, if it gives a little it’s good to go.
Avocado and Macadamia Pesto (Makes about 250g / 2 Cups)
1bunch of flat - leaf parsley, leaves and stalks roughly chopped
1bunch of coriander or mint leaves
125ml(1⁄2 cup) extra - virgin olive oil
Zest and juice of 1 lemon
1tbspapple cider vinegar
generous pinch of sea salt
For the Pesto:
Add all the ingredients to a food processor or high-speed blender and blitz until well combined.
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.)
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.