Avocado & berry salad
More than just a salad
We developed this Avocado & berry salad for Westfalia Fruit, the #AVOEXPERTS. And although it may sound like a less likely combination of ingredients, trust me, it’s delicious. Salads can have a reputation for being the afterthought at a table, but when you make the most of nature’s rainbow of fresh produce – your salad will be a feast for the eyes too.
Sweet, delicious and brightly coloured berries go so well with the creamy flavour of avocado. Combine that with the delicious taste of roasted macadamia nuts, and you have a winner! A friend even said that this Avocado and berry salad is almost like dessert – it’s that delicious.
Fresh avocado is packed with goodness, like fibre, vitamins, minerals and good fats. Added to that it’s ‘oh so tasty’ – so, why wouldn’t you add it to any meal! And if you are looking for even more avo goodness in your meals, Westfalia Fruit has a range of versatile avocado oils too.
Use the Westfalia Plain and Lemon Flavoured Avocado Oil to make this delicious salad dressing with mustard and thyme. It takes this Avocado and berry salad to a whole new level. Serve on a large salad platter or pack in individual jars for an elegant picnic or outdoor meal this summer.
Avocado & berry salad
Recipe developed for Westfalia Fruit Products
Serves 4 – 6
30 ml (2 tbsp) Westfalia Plain Avocado Oil
30 ml (2 tbsp) Westfalia Lemon Flavoured Avocado Oil
20 ml (4 tsp) white wine vinegar, grape vinegar or white balsamic vinegar
10 ml (2 tsp) wholegrain mustard
15 ml (1 tbsp) each chopped fresh thyme and Italian parsley
salt and pepper to taste
100 ml (40 g) macadamia nuts (see tips)
2-3 ripe avocados, quartered and thinly sliced
150 g white or red grapes, halved and seeds removed
¼ cucumber, thinly sliced
handfuls fresh berries, like raspberries or blueberries
large handfuls salad leaves and herbs, like baby spinach, rocket, basil or mint
1-2 slices feta, crumbled; or pecorino cheese, cut into shavings
- Salad dressing: Mix all the ingredients together and season to taste.
- Salad: Preheat the oven to 200 °C. Place nuts on a baking tray and toast in the oven for 8-10 minutes – take care as they can burn quite quickly. Allow to cool slightly and coarsely crush or chop.
- Arrange salad ingredients on a large salad platter. Sprinkle with nuts and cheese and serve with the salad dressing. Alternatively, spoon salad ingredients in individual jars to pack for a picnic or an al fresco meal. Enjoy as a starter or side dish or see tips for more ideas.
- Use sunflower seeds instead of macadamia nuts or try the seed mixture from the Spicy Guacamole and rustic flatbreads recipe.
- Turn this salad into a delicious gourmet starter or light meal by adding slivers of smoked salmon or trout. Pan-fried pork fillet or chicken, cut into strips, will also be delicious.
- Goat’s cheese or ricotta will also work well with the flavours in this salad.
- Try this recipe with any fresh seasonal fruit, like peaches, nectarines or watermelon instead of the berries or grapes.
- For a subtle nutty flavour, substitute the plain avocado oil with Westfalia Macadamia Oil, if available.