This is not just your everyday salad, the range of textures and flavours from the crunch of the macadamias and sugar snap peas to the creaminess of the avocado, all complimented with classic Asian flavours that make up the dressing makes for a sensory explosion in your mouth. Enjoy as a light meal or as a side dish.
Asian greens salad
Ingredients
- 50 g macadamia nuts, roughly chopped
- 1/2 cucumber
- 1 avocado
- 1 red onion
- 80 g sugar snap peas
For the dressing
- 1/4 cup cup rice vinegar
- 1/2 lemon, juiced
- 1 tbsp fish sauce
- 1 tsp honey
- 1 tsp ginger, finely grated
- 1/2 tsp dry chili flakes
Instructions
- Preheat the oven to 140°C
- Spread the macadamia nuts onto a baking tray and toast for 10 minutes until golden in colour
- Using a vegetable peeler, slice the cucumber into thin slivers
- Peel and thinly slice the avocado and red onion
- Arrange the cucumber, avocado and onion onto a platter and top with sugar snap peas and the toasted macadamias
- For the dressing, whisk together all the ingredients and generously drizzle over the salad
- Serve immediately
