Serves 2 as a main course, 4 as a starter
- 1 large head of romaine lettuce or other favourite lettuce
- 2 small handfuls of watercress
- 1 cup mixed seedless grapes, cut in half
- 1 apple, diced
- 2 sticks celery, finely diced
- 1 cup walnuts, roughly broken up*
- 1 small handful of fresh flat-leaf parsley
- Optional: A few good chunks of macadamia cheese**
*As an optional step with the walnuts, you can soak them for 20 minutes. Then drain and rinse, followed by a toss in 1 teaspoon garlic powder, 1 tablespoon onion powder and 1/2 teaspoon fine Himalayan salt. Then dehydrate at 115 degrees F for 12 hours. When they are completely dried, roughly break them up by hand.
**Nut cheese recipes are available in my Raw Nut Cheese Recipes eBook (just fold in some spirulina to the basic macadamia cheese recipe). A ‘deeper dive’ into making raw nut cheeses and the actual macadamia blue cheese recipe can be found here.
- 1/2 teaspoon mustard powder
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1/3 cup water
- 1/4 cup cashews (soaked for 20 minutes), or 1/4 cup almond butter
- 1/2 teaspoon Himalayan salt
- 3 or 4 turns of black pepper
- Tear the lettuce and watercress by hand and transfer to a bowl with the grapes and celery.
- Chop the tough stalks off the parsley and then finely chop the leaves, adding them to your bowl.
- Put all the dressing ingredients, along with the parsley stalks, into a blender and blend until smooth.
- Put enough dressing into the bowl so that all the leaves are lightly covered. Toss, add the walnuts and toss the salad lightly again.
- Transfer to your serving plates and then finish with a little of the macadamia blue cheese. If you don’t have the macadamia blue cheese, a quick macadamia Parmesan recipe can be made by grating 1/2 cup unsoaked macadamias on a microplane and mixing in 2 teaspoons nutritional yeast and 1/2 teaspoon salt. This looks great sprinkled over the top.