• 2 Serves
  • 20 min prep time
  • 295 Cal / serve


  • 100g Kale, trimmed & shredded
  • 1 Tomato (167g), thinly sliced
  • 30g Macadamia Nuts, roughly chopped
  • 1 Zucchini (101g), cut into ribbons
  • 80g Avocado
  • 100g Low Fat Greek Yoghurt
  • 1 Tablespoons Lemon Juice (20g)
  • 1 Pinches Chilli Flakes (1g)


    1. Toss kale, tomatoes, macadamias and zucchini in a large bowl until combined. Arrange on serving plates.
    2. Place avocado, yoghurt, lemon juice and chilli into a small food processor (or use a hand-held blender), and process until smooth.
    3. Drizzle avocado dressing over salad to serve.

    Mish Tips

    • Use a vegetable peeler to cut zucchini into ribbons.
    • Kale is a dark green leafy vegetable. If unable to find, substitute with baby spinach or rocket leaves.

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