Avocado & Iceberg Salad with Avocado & Cashew Nut Cream Dressing



For the salad:
  • ½ small red onion, halved and thinly sliced
  • 65 ml (¼ cup) lemon juice
  • ½ small iceberg lettuce, quartered
  • 30 ml (2 tbsp) dill, finely chopped
  • 2 large avocados, peeled, stoned and sliced
For the dressing:
  • 250 ml (1 cup) cashew nuts, salted and roasted, soaked overnight (soaked in water)
  • 65 ml (¼ cup) lemon juice
  • 1 avocado, peeled, stoned and quartered
  • 65 ml (¼ cup) water
  • Pinch of salt and black pepper
  • 65 ml (¼ cup) avocado or olive oil


  1. Soak the onion slices in lemon juice to pickle slightly and remove the raw flavour, for about 10 minutes.
  2. To make the dressing, place cashew nuts, lemon juice, oil and avocado in a food processor and blend until smooth, adding the water through the feeder tube until a pouring consistency is reached.
  3. To serve, arrange lettuce wedges and onion on a platter. Top with avocado slices and drizzle with dressing and garnish with chopped dill. Serve immediately.