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Tomato and Avocado Salad with Macadamia and Cilantro Dressing


  • 8 ripe tomatoes
  • 5 avocados


  • 1 cup coriander leaves
  • Juice of 1 lemon
  • ½ cup of Macadamia Nuts Plain
  • 1⁄2 cup Macadamia or Extra Virgin Olive oil
  • Salt and pepper to taste

Cut the tomatoes and set aside. Cut the avocados in half and remove the seed. Cut each half into slices, without cutting through the skin. Remove the sliced ​​avocado with a large metal spoon. Arrange alternating layers or rows of tomatoes and avocados on the serving plate and add the dressing.

To make the dressing: Place all ingredients except the oil in a food processor and process until puree. Add the oil slowly until the consistency of the sauce is thick. Add salt to taste.

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