Avocado, Mango & Macadamia Salad

By The Weekly  , , ,

December 14, 2016

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Sweet, juicy mangoes and creamy avocado go impeccably with crunchy macadamia and sliced red onions. A wonderful salad to enjoy during festive seasons.

  • Prep: 15 mins
  • Yields: 4 Servings


¾ cup macadamia halves

1 bunch watercress, trimmed

1 mango, peeled, diced

1 avocado, seeded, diced

1 red onion, finely sliced

Baby radish cress, to serve


⅓ cup extra-virgin olive oil

2 tbsps red-wine vinegar

2 tsps honey

2 tsps Dijon mustard


1Place macadamias in a dry frying pan. Cook on medium heat 2 to 3 mins, stirring often, until toasted and lightly golden. Remove from pan and cool.

2Arrange watercress, mango, avocado and onion on a large serving platter.

3DRESSING: In a jug, whisk all ingredients together. Season to taste.

4Drizzle half dressing over salad. Scatter with macadamias and cress. Serve with extra dressing.

TIP: If you don’t like the peppery taste of watercress, use a mixture of baby rocket and spinach leaves instead. Try adding some sliced peach or strawberries, if liked. Keep any leftover dressing in a sealed bottle or jar in the fridge. Bring back to room temperature before using.


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