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
Avocado and Macadamia Pesto (Makes about 250g / 2 Cups)
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
Instructions
-
For the pesto:
-
Add all the ingredients to a food processor or high-speed blender and blitz until well combined.
-
To serve:
-
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.
-
Season well with salt and pepper.
-
Recipe via www.australianavocados.com.au.
