Smoked Macadamia and Pumpkin Seed Salad with Finger Lime Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad featuring smoky toasted macadamia nuts and pumpkin seeds, tossed with fresh greens and a tangy finger lime citrus dressing. This Australian-inspired salad recipe, ready in about 20 minutes, pairs macadamia nuts, pumpkin seeds, mixed salad greens 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 280 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.

Prep: 15 min Cook: 5 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a dry skillet over medium heat. Toast 1/2 cup macadamia nuts and 1/2 cup pumpkin seeds, stirring frequently, for 4-5 minutes until fragrant and lightly golden. Remove from heat and let cool.
  2. Step 2: In a large salad bowl, combine 5 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 medium thinly sliced cucumber.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 1.5 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and tangy.
  4. Step 4: Pour the dressing over the salad greens and toss gently to coat evenly.
  5. Step 5: Sprinkle the toasted nuts and seeds over the top, then scatter 2 tbsp finger lime pearls for bursts of citrus flavor. Serve immediately for a fresh, textural salad.

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