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Tomato and avocado salad with macadamia and coriander dressing
This salad is great as a side dish for barbeques.
Course Side Dish
Preference Dairy Free, Gluten Free, Vegan
Perfect for Entertaining
Skill level Easy


  • 8 ripe tomatoes
  • 5 avocados


  • 1 cup coriander leaves tightly packed
  • 1 lime juiced
  • 1/2 cup macadamias roasted
  • salt and pepper to taste
  • 1/2 cup macadamia oil approx.


  • Slice tomatoes and set aside. Cut avocados in half and remove stones. Cut each half in slices, without cutting through the skin. Remove flesh with a large metal spoon. Arrange alternating layers or rows of tomatoes and avocados on serving platter and drizzle with dressing.
  • To make dressing: Place all ingredients except the oil in a food processor and process until pureed. Add oil slowly until the mixture is the consistency of a thick sauce. Adjust the flavour with salt.


1 small hot chilli, seeds removed, can be added to the food processor with the coriander.


Calories: 3254kcalCarbohydrates: 141gProtein: 35gFat: 309gSaturated Fat: 38gPolyunsaturated Fat: 31gMonounsaturated Fat: 223gSodium: 132mgPotassium: 7605mgFiber: 87gSugar: 37gVitamin A: 10777IUVitamin C: 260mgCalcium: 309mgIron: 11mg