200g green leafy salad mix – spinach, rocket, kale – whatever is in season!
¼ cup sun dried tomatoes
¼ cup split green olives
1 red onion, halved and sliced thinly (remove inner whiter part and use only red/purple part of onion)
Sea salt and cracked pepper to taste
Place pine nuts in a pan on low-medium heat and cook until golden brown – stir often – they burn easily so keep an eye on them.
Place salad greens, red capsicum, mango, sundried tomatoes, olives, red onion and avocado in a large salad bowl.
Add pine nuts when toasted.
Place macadamia’s in a pan on low-medium heat and cook until golden brown – stirring often.
Place toasted macadamias, lemon juice, lemon zest, honey/agave/maple syrup into a blender and pour in a combination half-half of olive oil/flaxseed oil or flaxseed/macadamia oil (If you don’t have all these using one of them will be fine) to cover mixture – and to desired consistency – I usually use about ¼ cup oil and then add more if I want to thin the dressing more – it is a fairly thick dressing though which makes the flavour wonderful.
Toasted Macadamia & Lemon Dressing:
1 small handful macadamias
Juice from 1 lemon
½ tsp grated lemon zest
Flaxseed Oil / and or / Olive oil (Macadamia oil is good too)
3 tsps honey / agave nectar / or maple syrup
Blend mixture to combine and add more oil / sweetener / lemon juice to your individual taste.
Serve salad into individual bowls and drizzle with dressing and season with sea salt and cracked pepper.