Avocado and Beet Salad with Lime Ginger Cumin Macadamia “Cheese”
I had some beets. I had some avocados. And simply because they are such good culinary friends, and they like cumin, lime and ginger, and I wanted a hearty raw salad for lunch, this little gem was born. I honestly don’t have a lot more to say about this one because I need to eat it now. By the way, it’s delicious. And quite easy to make. Did I mention this recipe is great for entertaining?
The raw, vegan macadamia nut cheese is spiked with lime, ginger and cumin. SO simple to make. The only thing you have to do in advance is soak the nuts. Once they are soaked, it goes together fast and is ready right away. Using a mandoline makes the slicing so much easier. My favorite can be found here: Mandoline
*Note: Slice the beets and avocados and get them in the marinade before you start the cheese.
Beet and Avocado Salad with Lime Ginger Cumin Macadamia "Cheese"
Serves 4
Macadamia Cheese
- 1 cup macadamia nuts, soaked at least 3 hours, drained and rinsed
- 1/2 lime, juice from
- 2 teaspoons freshly grated ginger
- 1 teaspoon cumin
- Himalayan salt and pepper to taste
- 2 scallions, thinly sliced
- Place all ingredients except scallions in food processor. Pulse until nuts are finely chopped and hold together when pressed.
- Mix in scallions and set aside.
Marinade
- 1/4 cup cold pressed olive oil
- 1/2 lemon, juice from
- 1/2 teaspoon freshly grated ginger
- 2 teaspoons maple syrup
- Whisk all ingredients together.
Salad and Assembly
- 4 small beets (I used candy cane beets but any will do)
- 3 avocados
- marinade
- macadamia “cheese”
- 1 cup micro greens tossed in left over marinade (I used pea shoots)
- Thinly slice beets and avocado. Place in marinade while you make the macadamia cheese.
- Remove beets and avocados from marinade and layer on plate.
- Top with macadamia “cheese” and micro greens.
Cecelia Perry wrote on January 26, 2014
I was wondering how to use those pretty beets and there you’ve done it. Could cashews be used instead of macadamia nuts? Thanks for your great recipes – they’re like a gift in my email.
Cecelia
Dr Judith Edwards wrote on January 25, 2014
Great salad Susan-just threw it together with cashew nuts instead because I had some soaking already, and put some pomegranate seeds on the top instead of the maple syrup because we cancer thrivers need to avoid sugar! Warmest wishes, Judith
Heather @Gluten-Free Cat wrote on January 25, 2014
What a gorgeous salad, and with two of my favorite ingredients. And I love the idea of your macadamia nut cheese. I can’t wait to try it. Would you be interested in sharing this at Raw Foods Thursdays? We’d love to have your expertise!
http://www.glutenfreecat.com/2014/01/raw-foods-thursdays-12314/
Hope to see you there!
Heather
Susan wrote on January 24, 2014
Lisa…I would certainly combine this with a nice soup…like the miso soup. Believe me, coming from Minnesota, I know that sometimes the only thing that warms is warm food! 🙂
Sonia wrote on January 24, 2014
This looks divine Susan. I shall make this for tonights salad! Will be lovely for our warm summer time here in Australia too!
Can I ask what type of camera you like to use?
I love your recipes and their stunning pictures. Thank-you!
Sonia
Barbara Weith wrote on January 24, 2014
I LOVE the extraordinary taste and color
combinations you come up with! We soooo
eat with our eyes –even is we’re not always
aware of it.
Thanks for your wonderful recipes and ideas!
Best,
Barbara Weith
Lisa Viger is Raw on $10 a Day (or Less!) wrote on January 24, 2014
Oh how pretty! Magenta and green together is always stunning :). Yeah, I get the need for heartier fare … it’s something like -20 here today. I don’t think even cumin and ginger could warm me up today … but I’d give this try, I bet it’s delicious!