Macadamia nuts add a wonderful crunch and unexpected buttery richness to this simple salad made with a mix of green leaf lettuce, luscious avocado, sliced English cucumber and handful of gorgeous purple cabbage sprouts. Tossed with a light and tangy citrus vinaigrette, this quick and satisfying salad is easy to make and goes well with just about anything.
Green Salad with Macadamia Nuts & Citrus Vinaigrette
Serves 2
Salad:
1/2 head red oak lettuce
1/2 head Tanimura & Antle Artisan petite tango lettuce
1/4 cup dry roasted macadamia nuts
1 handful cabbage sprouts
1/4 cucumber, halved length-wise and finely sliced
1 avocado, peeled and chopped
2 green onions, finely chopped
Citrus Vinaigrette:
1 tbsp Dijon mustard
1/4 cup olive oil
2 garlic cloves, minced
1 tbsp white wine vinegar
Juice of 1 orange
salt and pepper to taste
Prepare the citrus vinaigrette by adding all of the ingredients into a food processor and blend until emulsified, then set aside. Wash and dry the lettuce in a salad spinner and add to a salad bowl. Top with the chopped cucumber, green onions, cabbage sprouts and macadamia nuts, and dress the salad with the citrus vinaigrette.
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