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 pairs large, diced ripe avocados, roasted, chopped macadamia nuts, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Macadamia Salad with Lemon Myrtle Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced ripe avocados from drying out.
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.
