Avocado salad with macadamia and avocado pesto

Name: Avocado salad with macadamia and avocado pesto
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 avocados, halved; 1 Lebanese cucumber, halved lengthways and thinly sliced diagonally; 120g (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; 1 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

5 steps

Prep:15min

This Avocado Salad with Macadamia and Avocado Pesto is a vibrant and nutritious dish that celebrates wholesome ingredients. Packed with creamy avocado, crunchy macadamias, and a flavorful avocado pesto, it’s a refreshing, health-conscious option perfect for any meal. Bursting with healthy fats and natural goodness, this recipe is as satisfying as it is nourishing.

Updated at: Wed, 26 Mar 2025 19:44:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories603 kcal (30%)

Total Fat62.4 g (89%)

Carbs13 g (5%)

Sugars2.3 g (3%)

Protein4.8 g (10%)

Sodium208 mg (10%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2avocados

halved

1Lebanese cucumber

halved lengthways and thinly sliced diagonally

120galfalfa sprouts

2radishes

thinly sliced

3 Tbspextra-virgin olive oil

3 Tbspmacadamia nuts

toasted

sea salt

freshly ground black pepper

Avocado and Macadamia Pesto (makes about 2 cups)

1avocado

1 bunchflat-leaf parsley

leaves and stalks roughly chopped

1 bunchcoriander

or mint leaves

125mlextra-virgin olive oil

3 Tbspmacadamia nuts

1lemon

zest and juice of

1 Tbspapple cider vinegar

1 tspchilli flakes

sea salt

generous

Instructions

For the Pesto:

Step 1

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

To serve:

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.

View on australianavocados.com.au

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