Raw Asparagus, Dill and Hazelnut Salad with Macadamia-nut Vinaigrette

Lovely! Enjoy this fresh Summer salad with raw croutons or poppy-seed crackers.

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INGREDIENTS

Raw sliced asparagus
Thinly sliced iceberg lettuce
Handful of hazelnuts
Pumpkin seeds
An avocado, cubed
Dill
Tomato
Basil
Salt & Pepper
Lemon
Oil
Macadamia nut butter, cashew butter or similar
Crackers or croutons (optional)

INSTRUCTIONS

Slice lettuce, top with chopped asparagus, throw in a handful of hazelnuts, chopped avocado, a handful of pumpkin seeds, roughly chopped dill and a little tomato, Make up a vinaigrette of  50/50 lemon juice and oil, with pepper and two teaspoons of macadamia nut butter.  Toss the salad then stir through the vinaigrette. Serve garnished with basil, a spoonful of nut butter, salt, pepper and croutons or crackers.

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