Name: Avocado & Nut Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 120g packet baby spinach & red beetroot leaves; 1/2 cup each fresh mint and coriander leaves; 2 large avocados, peeled and de-stoned, each cut into 6 wedges; 1 long red chilli, halved, deseeded and finely diced; 1/4 cup each raw pecans and macadamia nuts, lightly toasted and chopped; Avocado Oil & Lemon Dressing, to serve (see below)

Ingredients

120g packet baby spinach & red beetroot leaves

1/2 cup each fresh mint and coriander leaves

2 large avocados, peeled and de-stoned, each cut into 6 wedges

1 long red chilli, halved, deseeded and finely diced

1/4 cup each raw pecans and macadamia nuts, lightly toasted and chopped

Avocado Oil & Lemon Dressing, to serve (see below)

Method

Place the salad leaves and herbs in a bowl and toss to combine. Cover and chill until required.

When ready to serve, top salad with avocado wedges and sprinkle with chill and nuts. Drizzle with Avocado Oil & Lemon Dressing and serve immediately.

AVOCADO OIL & LEMON DRESSING

Place 1 clove crushed garlic, juice of 1 lemon juice, 1 tablespoon finely grated fresh parmesan and 1/4 cup avocado oil into a screw-top jar and shake until well combined. Season with sea salt and black pepper.

That's Life Test Kitchen

Ingredients

Method

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