Name: Rocket, avocado and macadamia salad
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 750 gram asparagus, halved; 200 gram baby rocket leaves; 1 large (320g) avocado, sliced thinly; 1/2 cup (75g) macadamia nuts, toasted, chopped coarsely; 2 tablespoon sherry vinegar; 1/4 cup (60ml) macadamia or olive oil; salt and freshly ground black pepper

Rocket, avocado and macadamia salad

This rocket, avocado and macadamia salad is a study in contrasting textures and tastes; peppery rocket leaves, creamy mild avocado and crunchy macadamia nuts. Divine.

Ingredients

750 gram asparagus, halved

200 gram baby rocket leaves

1 large (320g) avocado, sliced thinly

1/2 cup (75g) macadamia nuts, toasted, chopped coarsely

2 tablespoon sherry vinegar

1/4 cup (60ml) macadamia or olive oil

salt and freshly ground black pepper

Method

1.Barbecue or grill the asparagus, in batches, until just tender; cool.

2.Combine asparagus on serving platter with rocket, avocado and nuts.

3.Just before serving, drizzle with the combined vinegar, oil and salt and pepper to taste.

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Ingredients

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