I came across this recipe in the Jan/Feb 2011 issue of Sheila magazine. It looked so decadent, I just had to try it. The trick is to have “ripe but firm” avocados on hand when the pears are just ripe. But once you’ve got that under control, the actual salad itself is ridiculously simple.
This would look really nice presented as thin pear slices with the avocado and macadamia mixture served as as a light “salsa” on top – cut into small chunks and not over-blended. Add a light drizzle of oil (macadamia oil even), and it would be a beautiful way to start an elegant meal.
- 2 ripe but firm avocados
- 2 peckham pears (the green ones)
- ⅓ cup macadamias
- ½ lemon, juiced
- 2 tbsp olive oil
- salt & pepper, to taste
- Coarsely grind the macadamia nuts, either in a food processor, on a copping board with a good knife.
- Peel the avocados and chop in cubes. Toss with the lemon juice.
- Peel pears and chop in cubes of the same size.
- Gently mix the avocado and pear cubes with the ground macadamia nuts. Lightly sprinkle with salt and pepper.
- Serve immediately.