Avocado and Macadamia Salad with Lemon Myrtle Dressing
A vibrant salad featuring creamy avocado and crunchy macadamias dressed in a bright lemon myrtle vinaigrette for a refreshing Australian-inspired starter. This australian-inspired salads (vegetarian) ready in about 15 minutes blends large, diced ripe avocados, roasted, chopped macadamia nuts, mixed salad greens into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, diced ripe avocados
- 1/2 cup roasted, chopped macadamia nuts
- 4 cups mixed salad greens
- 1 cup halved cherry tomatoes
- 1 medium, sliced cucumber
- 1/2 tsp lemon myrtle powder
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon lemon myrtle powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified and fragrant.
- Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 2 large diced ripe avocados, 1 cup halved cherry tomatoes, 1 medium sliced cucumber, and 1/2 cup chopped roasted macadamia nuts.
- Step 3: Drizzle the lemon myrtle dressing over the salad and toss gently to coat all ingredients evenly without bruising the avocado.
- Step 4: Serve immediately for a fresh and crunchy salad experience.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Macadamia Salad with Lemon Myrtle Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado and Macadamia Salad with Lemon Myrtle Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado and Macadamia Salad with Lemon Myrtle Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Macadamia Salad with Lemon Myrtle Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Macadamia Salad with Lemon Myrtle Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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