This spring salad makes a visually stunning entrance at BBQs and picnics!


  • 50 g 1/3 cup sunflower seeds

  • 50 g 1/3 cup pepitas (pumpkin seeds)

  • 20 g 1/3 cup sesame seeds

  • 2 cups salad leaves, (Make up your own from rocket, spinach, butter lettuce, Romaine, Cos, kale, endive etc)

  • 1 avocado, peeled, stone removed and cubed

  • 2 tomatoes, julienned

  • 1 cup snow peas, sliced on the diagonal

  • Cashew Nut Mayo

  • 40 g 1/4 cup cashew nuts

  • 2 teaspoons apple cider vinegar

  • pinch sea salt

  • ¼ of a shallot, finely diced

  • 3 drops stevia liquid

  • 4 tablespoons filtered water


  • 1.

    Dry toast the seeds in a frying pan over medium heat until brown. Remove and set aside to cool.

  • 2.

    Place the dressing ingredients in a food processor and blend until smooth and creamy.

  • 3.

    Arrange the salad ingredients in a bowl, reserving a few of the seeds to scatter on top.

  • 4.

    Gently stir in the dressing to evenly coat the salad. Add the black pepper, the reserved seeds, and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 57225kj
  • Fat Total 4758g
  • Saturated Fat 758g
  • Protein 2207g
  • Carbohydrate 2397g
  • Sugar 349g
  • Sodium 1417mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings