• Jacinta King

Warm Macadamia & Asparagus Salad

Updated: Apr 16, 2020

I originally got the idea for this mouth watering recipe from Australian Dietitian Lyndi Cohen (The Nude Nutritionist).

For a small number of ingredients, this recipe is bursting full of flavour and looks impressive on any table it is served up on!


  • Fresh spinach

  • Fresh asparagus

  • 1x fresh pomegranate

  • Raw and unsalted macadamia nuts

  • Danish feta

  • Australian extra virgin olive oil


  1. Cut the pomegranate in half and bang on the back of each halve with the back side of a spoon to dislodge and push out the pomegranate seeds. Put seeds aside.

  2. Trim the bases of the asparagus and fry up in a little olive oil. Once browned, take the asparagus out of the pan and put aside on a plate.

  3. Put the macadamia's in the pan and toast until lightly browned. You will need to continually shake the nuts around in the pan so they don't burn. Be careful - sometimes the nuts can toast in as a little as a couple of minutes. Once toasted, remove from heat.

  4. Line the bottom of your serving dish with the fresh spinach then top with the warm asparagus, toasted macadamia nuts, pomegranate seeds and crumbled danish feta as per picture above. Serve and enjoy!

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