A burst of flavours with just the right amount of crunch too. A favourite for all seasons and perfect light nutritious lunch.

By Nicole Gooding
Nutritional Therapist

Macadamia Nut Oil Salad Dressing

Serves 4                       Preparation Time: 5 minutes



5Tbl of Fushi macadamia nut oil

2Tbl of apple cider vinegar

3tsp of runny honey

2tsp of Dijon mustard

½ small clove of garlic (grated or minced)

2tsp of fresh parsley (finely chopped)

Sea salt and cracked pepper to taste

1tsp of freshly squeezed lemon juice



  1. Place all the ingredients into a bowl and mix together
  2. Drizzle over the salad of your choice - Tastes particularly delicious with beetroot, pear and goats cheese salad. See recipe below:

Beetroot, Pear and Goats Cheese Salad

Serves 4                       Preparation Time: 20 minutes



3 beetroots (washed, peeled and cut into matchsticks)

2 ripe pears (washed and cored and cut into matchsticks)

2 handfuls of macadamia nuts (roughly chopped)

125g of goat’s cheese

Juice of half a lemon (drizzle over the cut pear)

Bunch of fresh mint



  • Cut and prepare the beetroot and pear. Keep the pear separate and drizzle of the lemon juice to prevent it from going brown.
  • You can cut the beetroot and pear however you like (matchsticks is suggested and always looks nice) but on this occasion I have used my spiraliser.
  • Mix the beetroot and pear together gently and present on a large plate or salad platter.
  • Crumble the chopped macadamia nuts over the top followed by the goat’s cheese.
  • Drizzle the salad dressing over the top (use sparingly – it’s quite flavoursome) and garnish with the fresh mint.