|2 tbsp||Westfalia Plain Avocado Oil|
|2 tbsp||Westfalia Lemon Flavoured Avocado Oil|
|4 tsp||white wine vinegar — grape vinegar or white balsamic vinegar can also be used instead|
|2 tsp||wholegrain mustard|
|1 tbsp||fresh thyme — chopped|
|1 tbsp||fresh Italian parsley — chopped|
|salt and black pepper — to taste|
|100 ml||macadamia nuts — see tips|
|2-3||ripe avocados — quartered and thinly sliced|
|150 g||grapes — white or red, halved and seeds removed|
|1/4||cucumber — thinly sliced|
|handfuls||fresh berries — like raspberries or blueberries|
|handfuls||salad leaves and herbs — like baby spinach, rocket, basil or mint|
|1-2 slices||feta cheese — crumbled; or pecorino cheese, cut into shavings|
Salad dressing: Mix all the ingredients together and season to taste.
Salad: Preheat the oven to 200 °C. Place nuts on a baking tray and toast in the oven for 8-10 minutes – take care as these can easily burn. Allow to cool slightly and coarsely crush or chop.
Arrange salad ingredients on a large salad platter. Sprinkle with nuts and cheese and serve with the salad dressing. Alternatively, spoon salad ingredients in individual jars to pack for a picnic or an al fresco meal. Enjoy as a starter or side dish or see tips for more ideas.
Use sunflower seeds instead of macadamia nuts.
Turn this salad into a delicious gourmet starter or light meal by adding slivers of smoked salmon or trout. Pan-fried pork fillet or chicken, cut into strips, will also be delicious.
Goat’s cheese or ricotta will also work well with the flavours in this salad.
Try this recipe with any fresh seasonal fruit, like peaches, nectarines or watermelon instead of the berries or grapes.