Bush Tomato and Macadamia Nut Salad with Lemon Myrtle Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring Australian bush tomatoes and crunchy macadamia nuts, dressed in a fragrant lemon myrtle and citrus vinaigrette. This australian-inspired salads (vegan) ready in about 15 minutes pairs mixed salad greens, chopped bush tomatoes (dried or fresh), toasted and chopped macadamia nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 15 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large salad bowl, combine 4 cups mixed salad greens, 1/2 cup chopped bush tomatoes, 1/3 cup toasted and chopped macadamia nuts, 1 medium diced cucumber, and 1 small diced red bell pepper.
  2. Step 2: In a separate small bowl, whisk together 3 tbsp olive oil, 2 tbsp white wine vinegar, 1/2 tsp lemon myrtle powder, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing emulsifies and is well combined.
  3. Step 3: Pour the lemon myrtle vinaigrette over the salad and toss gently until all ingredients are evenly coated. Serve immediately to enjoy the fresh, native flavors.

Frequently asked questions

How long does Bush Tomato and Macadamia Nut Salad with Lemon Myrtle Vinaigrette 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 Bush Tomato and Macadamia Nut Salad with Lemon Myrtle Vinaigrette?

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 mixed salad greens from drying out.

Can I substitute ingredients in Bush Tomato and Macadamia Nut Salad with Lemon Myrtle Vinaigrette?

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 Bush Tomato and Macadamia Nut Salad with Lemon Myrtle Vinaigrette 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 Bush Tomato and Macadamia Nut Salad with Lemon Myrtle Vinaigrette vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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