Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

Not only are macadamia nuts a good source of heart-healthy omega-3 fatty acids, but when they're pureed, they also serve as an ingeniously creamy base for dairy-free salad dressings.

  • Total Time:
  • Servings: 1

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  • 1/4 cup macadamia nuts
  • 1 tablespoon water
  • 1/4 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • Pinch of salt
  • Pinch of cayenne pepper
  • 1/2 cup diced peeled jicama
  • 1/2 cup diced fennel
  • 1/2 cup diced peeled raw beets
  • 1/4 cup chopped Belgian endive
  • 4 cherry tomatoes, chopped
  • Salt and freshly ground pepper

How to make this recipe

  1. Make the salad

    In a food processor, finely grind the macadamias. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time, to thin out as desired.

  2. Make the salad

    Transfer the dressing to a bowl. Add the vegetables and season with salt and pepper. Toss well and serve.


One Serving 302 cal, 26 gm fat, 4.1 gm sat fat, 19 gm carb, 6.3 gm fiber.

Contributed By Photo © Ellie Miller Published December 2008

493315 recipes/beet-fennel-and-jicama-salad-macadamia-nut-dressing 2013-12-06T23:11:42+00:00 Adina Niemerow fall|winter|well-being|salads|side-dishes|1|fast|healthy|no-cook|vegetarian|weeknight-dinner|lunch december-2008 recipes,beet-fennel-and-jicama-salad-macadamia-nut-dressing 493315

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