Sydney Harbour Citrus Salad with Macadamia and Finger Lime Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring vibrant local citrus varieties paired with crunchy macadamia nuts and a zesty finger lime dressing. This australian-inspired salads ready in about 15 minutes blends mixed salad greens, medium grapefruit, peeled and segmented, macadamia nuts, roughly chopped 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 220 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.

Prep: 15 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp sea salt, and 1/4 tsp black pepper until emulsified and smooth.
  2. Step 2: In a large salad bowl, combine 6 cups mixed salad greens, 2 peeled and segmented blood oranges, and 1 peeled and segmented grapefruit.
  3. Step 3: Drizzle the dressing over the salad and toss gently to coat all ingredients. Sprinkle 1/2 cup roughly chopped macadamia nuts and 2 tbsp finger lime pearls on top for a burst of texture and citrus flavor.

Equipment for this recipe

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Frequently asked questions

How long does Sydney Harbour Citrus Salad with Macadamia and Finger Lime 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 Sydney Harbour Citrus Salad with Macadamia and Finger Lime 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 Sydney Harbour Citrus Salad with Macadamia and Finger Lime 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 Sydney Harbour Citrus Salad with Macadamia and Finger Lime 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.

What goes well with Sydney Harbour Citrus Salad with Macadamia and Finger Lime Dressing?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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