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Mango, avocado and macadamia salad

A classic summer salad, this recipe is a staple for lunch or dinner and takes just moments to prepare. Combining mango and avocado with the crunch of chopped macadamias, this fresh salad can be served on its own or as a side to bbq meats or grilled fish.
Servings 4
Course Light Meal, Side Dish
Preference Dairy Free, Gluten Free, Vegan, Vegetarian
Perfect for Celebrations, Midweek Meal
Skill level Easy


  • 1 mango ripe
  • 1 avocado ripe
  • 100 g rocket
  • 1 cup macadamias chopped


  • 1 lime juiced
  • 2 tbsp macadamia oil
  • 1 clove garlic crushed
  • 1 tsp wholegrain mustard
  • 1 red chilli deseeded and sliced


  • Chop the mango and avocado into small cubes of the same size and set aside; make sure you don’t bruise them and keep them in a good shape.
  • Put the rocket in a large bowl, add the mango, avocado and dressing and gently toss to combine. 
    Top with the chopped macadamias.

For the dressing

  • Mix the lime juice, oil, garlic, mustard and sliced chilli together until well combined.


Calories: 430kcalCarbohydrates: 21gProtein: 5gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 30gSodium: 28mgPotassium: 604mgFiber: 8gSugar: 10gVitamin A: 1343IUVitamin C: 49mgCalcium: 89mgIron: 2mg

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