Wattleseed and Macadamia Nut Salad with Lemon Myrtle Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh green salad tossed with crunchy macadamia nuts and toasted wattleseed, dressed in a bright lemon myrtle vinaigrette. This australian-inspired salads (vegetarian) ready in about 15 minutes pairs mixed salad greens, macadamia nuts, roughly chopped, crushed wattleseed 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 180 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: 10 min Cook: 5 min Serves 4 Australian cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Toast 1/2 cup chopped macadamia nuts and 1 tsp crushed wattleseed in a dry skillet over medium heat for 3-4 minutes until aromatic and lightly browned. Set aside to cool.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1/2 tsp lemon myrtle powder, 1 tsp honey, 1/4 tsp sea salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Place 6 cups mixed salad greens in a large bowl. Add the toasted macadamia nuts and wattleseed.
  4. Step 4: Drizzle the lemon myrtle vinaigrette over the salad and toss gently until the leaves are evenly coated. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Wattleseed and Macadamia Nut Salad with Lemon Myrtle Vinaigrette take to make?

Total time is about 15 minutes (10 min prep + 5 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 Wattleseed 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 Wattleseed 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 Wattleseed 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 Wattleseed and Macadamia Nut Salad with Lemon Myrtle Vinaigrette 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.

Related recipes