Macadamia Nut and Quandong Dukkah Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A fresh salad combining crunchy macadamia nuts and tangy quandong fruit in a fragrant dukkah spice blend over crisp greens. This australian-inspired salads ready in about 20 minutes pairs macadamia nuts, toasted and chopped, dried quandong, chopped, toasted sesame seeds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 1/2 cup macadamia nuts, toasted and chopped
• 1/4 cup dried quandong, chopped
• 2 tbsp toasted sesame seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 3 tbsp olive oil
• 6 cups mixed salad greens
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt

Instructions

1. Step 1: In a dry skillet over medium heat, toast 1 tbsp coriander seeds and 1 tbsp cumin seeds for 2-3 minutes until fragrant, then crush coarsely with a mortar and pestle.
2. Step 2: Combine crushed spices with 1/2 cup toasted chopped macadamia nuts, 1/4 cup chopped dried quandong, and 2 tbsp toasted sesame seeds in a bowl.
3. Step 3: In a separate small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1/2 tsp salt until emulsified.
4. Step 4: Toss 6 cups mixed salad greens with the dressing until lightly coated.
5. Step 5: Plate the greens and sprinkle the macadamia-quandong dukkah generously over the top just before serving for crunch and tang.