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Amazing Avocado Salad with Macadamia and Avocado Pesto

Amazing Shepard Avocado Salad by Luke Hines
  • Serves: 4
  • Preparation: 15 minutes

  •       

Ingredients

2 Shepard avocados, halved
1 Lebanese cucumber, halved lengthways and thinly sliced diagonally
120 g (2 cups) alfalfa sprouts
2 radishes, thinly sliced
3 tbsp extra - virgin olive oil
3 tbsp macadamia nuts, toasted
Sea salt and freshly ground black pepper
<i>TIP: to pick a ripe Shepard press gently at the top, if it gives a little it’s good to go.</i>
Avocado and Macadamia Pesto (Makes about 250g / 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 (1⁄2 cup) extra - virgin olive oil
3 tbsp macadamia nuts
Zest and juice of 1 lemon
1 tbsp apple cider vinegar
1 tsp chilli flakes
generous pinch of sea salt

Method

For the Pesto:
1

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

To serve:
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.)

3

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

4

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

5

Season well with salt and pepper and enjoy.

<i>Created by Luke Hines for Australian Avocados</i>

Ingredients

 2 Shepard avocados, halved
 1 Lebanese cucumber, halved lengthways and thinly sliced diagonally
 120 g (2 cups) alfalfa sprouts
 2 radishes, thinly sliced
 3 tbsp extra - virgin olive oil
 3 tbsp macadamia nuts, toasted
 Sea salt and freshly ground black pepper
<i>TIP: to pick a ripe Shepard press gently at the top, if it gives a little it’s good to go.</i>
Avocado and Macadamia Pesto (Makes about 250g / 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 (1⁄2 cup) extra - virgin olive oil
 3 tbsp macadamia nuts
 Zest and juice of 1 lemon
 1 tbsp apple cider vinegar
 1 tsp chilli flakes
 generous pinch of sea salt

Directions

For the Pesto:
1

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

To serve:
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.)

3

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

4

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

5

Season well with salt and pepper and enjoy.

<i>Created by Luke Hines for Australian Avocados</i>

Notes

Amazing Avocado Salad with Macadamia and Avocado Pesto
IngredientsDirections

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