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.

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