Project Description

Avocado Spring Salad

Avocado Spring Salad is fresh and light. It can be an entree or a light lunch.

Serves: 4
Preparation time: 10 minutes
Cooking time: 8 minutes


1 radicchio or Treviso, broken into leaves and washed
100g snow peas, trimmed, blanched and refreshed in cold water
2 witlof
100g pea shoots
1 bunch radishes, washed and sliced
½ red onion, finely sliced
2 large ripe avocadoes, sliced
60 g chopped, roasted macadamias
1/3 cup (80ml) extra virgin olive oil
1 tablespoon (20ml) apple cider vinegar
½ teaspoon honey
½ teaspoon (5ml) sesame oil
2 tablespoons chopped coriander


  1. For the vinaigrette: combine all ingredients in a jar and shake well to combine.
  2. To serve, divide radicchio or Treviso leaves between four plates. Top with snowpeas, witlof, pea shoots, radishes, red onion and avocado. Drizzle with vinaigrette, top with macadamias.

Lyndey’s Note: To bulk this up add roasted kumara, or meat lovers can add roasted pork or turkey slices.

Related Recipe:
Linguine with Avocado Pesto, Asparagus and Peas