Macadamia nut salad dressing (dairy, gluten and egg free)

This wonderful dairy-free and egg-free salad dressing comes courtesy of my Iranian friend Pari who once treated me to it on our salad for lunch at her house one day.  It was so delicious, I couldn't believe that there were no eggs or dairy in it. 

Pari likes to serve it over a colourful mixed salad of lettuce, spinach, tomatoes, cucumber, broccoli, carrots, chicory, red peppers and basil, with a couple of portions of complex carbohydrates for fibre and minerals such as chickpeas/cubed cooked sweet potato/cooked beans/brown basmati rice or quinoa - but you can use any combination of veggies and complex carbohydrates. 

Just add a portion of protein and you're good to go!


10 macadamia nuts (soaked over night or over 8 hours)
The juice of 1 lemon, lime or 3 dessertspoons of apple cider vinegar (preferably unpasteurised)
2 to 3 dessertspoons of organic extra virgin olive oil                        
Salt, pepper and chilli to taste (chilli is optional - Pari likes to use lots!)                          
1 teaspoon of raw honey                                                                          


1. Drain the macadamia nuts
2. Place the nuts in a food processor or a blender
3. Add the lemon, lime or vinegar
4. Blend the ingredients together until almost smooth
5. Add the rest of the ingredients and continue to blend it until smooth
6. Taste and adjust the seasoning if necessary.
7. Pour over salad (or warm vegetables) and enjoy
You can store the rest in a jar in the fridge.

Macadamias are an excellent source of fibre and minerals such as calcium, iron, magnesium, selecium, manganese, potassium and zinc.  They also contain B vitamins and a small amount of the antioxidant vitamins A and E.