Macadamia, Mango and Avocado Summer Salad

GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO

This is the simplest and most scrummy salad you will ever make.  I know, massive call.  But seriously, I’m in love.  As is my lovely hubby.  Every time I make this I get a massive ego boost because I get compliments galore and thanked a bazillion times.  If you’re feeling a little flat make this salad and be prepared for the tidal wave of praise that will come your way from those lucky enough to devour it.  Ok, maybe a little over the top, but heck, just try it and see. It’s pretty darned good.

Recipe
1 mango diced
1 avocado diced
3/4 cup of halved macadamias
1 Lebanese cucumber halved lengthways and sliced (optional)
1 bunch of asparagus, each spear chopped into thirds
Spinach, rocket and watercress (or whatever combo of lettuces that take your fancy)
A good squeeze of lemon juice
Olive oil
Salt
Paprika

Method
Preheat the oven to 200C.  Place the macadamias and asparagus onto a tray and lightly coat with olive oil and a sprinkle of salt.  Bake for 5-10 minutes or until your macadamias are lightly browned and toasty.
Meanwhile make a bed for your salad by heaping generous amounts of spinach, rocket and watercress on your serving plate.  Top with mango avocado, cucumber asparagus and toasted macadamias. Lightly drizzle with olive oil and a good squeeze of lemon juice to your taste.  Sprinkle with salt and top with some beautiful paprika.
Serve. Enjoy. Reap your compliments.

** This is divine when paired with roasted chicken legs, fresh prawns, flash cooked calamari or salmon fillets.