Sweet, juicy mangoes and creamy avocado go impeccably with crunchy macadamia and sliced red onions. A wonderful salad to enjoy during festive seasons.
- 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
Place 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.
Arrange watercress, mango, avocado and onion on a large serving platter.
DRESSING: In a jug, whisk all ingredients together. Season to taste.
Drizzle 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.