Vegan – Vegetarian – Diabetic Friendly – Gluten Free – Dairy Free
Here’s a delicious summer salad I made a few weeks ago that will go well with anything you have prepared to serve on your Christmas table this year! It’s light and fresh with a delicate blend of sweetness from the nectarines and the sour from the lemon dressing. The best part is it’s so quick to prepare! Merry Christmas and here’s to a delicious Christmas lunch or dinner! I’d love to know what you have prepared for Christmas lunch and if you send in any of your favourite Christmas recipes with a healthy edge and a photo, I’ll put it up on my blog credited to you of course! Be sure to use organic ingredients where possible, especially with fresh food such as vegetables and salad.
What you’ll need…
You can adjust the ingredients to suit as many people as you want to serve.
- 3 large handfuls of mixed salad greens
- Half to a whole ripe avocado, peeled and sliced
- 1 large Lebanese cucumber thinly sliced
- 2 – 3 nectarines cut into slices
- ¾ cup lightly roasted macadamia nuts
- ¼ cup extra virgin Australian Olive Oil
- Juice of half a lemon
- 1 t.sp of whole grain mustard
- 1 t.sp rice malt syrup
- Cracked pepper and Celtic Sea salt to taste
How to make…
- Rinse and add your mixed lettuce leaves to a large salad bowel and top with the sliced avocado, Lebanese cucumber and nectarine and roasted macadamia nuts – be sure to allow these to drain and cool on paper towel before adding to the salad.
- To make the dressing – add the olive oil, lemon juice, whole grain mustard, rice malt syrup salt and pepper to a jar. Place lid on and shake vigoursly and pour over salad just before serving. You can adjust the amount of dressing as desired.
- Season salad with cracked black pepper
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