Courtesy Lynda Matthews
Serves 2 as a main course, 4 as a starter
1 large head of romaine lettuce or other favourite lettuce
2 small handfuls of watercress
1 cup mixed seedless grapes, cut in half
1 apple, diced
2 sticks celery, finely diced
1 cup walnuts, roughly broken up*
1 small handful of fresh flat-leaf parsley
Optional: A few good chunks of macadamia cheese**
1/2 teaspoon mustard powder
2 tablespoons apple cider vinegar
1/3 cup olive oil
1/3 cup water
1/4 cup cashews (soaked for 20 minutes), or 1/4 cup almond butter
1/2 teaspoon Himalayan salt
3 or 4 turns of black pepper
Tear the lettuce and watercress by hand and transfer to a bowl with your grapes and celery.
Chop the tough stalks off the parsley and then finely chop the leaves, adding them to your bowl.
Put all the dressing ingredients, along with the parsley stalks into a blender and blend until smooth.
Put enough dressing into the bowl, so that all the leaves are lightly covered. When tossed together, add the walnuts and toss the salad lightly again.
Transfer to your serving plates and then finish with a little of the macadamia blue cheese. If you don’t have the macadamia blue cheese, a quick macadamia Parmesan recipe can be made by grating 1/2 cup unsoaked macadamias on a Microplane and mixing in 2 teaspoons nutritional yeast and 1/2 teaspoon salt, which looks great sprinkled over the top.