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Spicy Cucumber & Macadamia Nut Spring Salad – Bright, Crunchy, and Full of Flavor
The Spicy Cucumber & Macadamia Nut Spring Salad brings together everything I love about spring. It delivers refreshing crunch, a gentle kick of spice, and layers of fresh herbal and floral flavor—all in one vibrant, colorful dish.
Best of all, it’s quick to make, cost-effective, and full of personality. Whether you’re hosting a brunch, prepping weekday lunches, or just craving something light, this salad works beautifully. Serve it as a crisp side, or turn it into a main by adding your favorite protein. Personally, I think it pairs perfectly with salmon, tuna, or shrimp.
Lately, I’ve been trying to get back into a healthier routine. But let’s be honest—I can’t eat the same meal over and over. That’s why I love experimenting with different wholesome ingredients to create salads that feel exciting, nourishing, and beautiful on the plate.
Speaking of which, this one passed the ultimate test—Dakota approved it on flavor, so it’s officially in rotation.
Another reason this salad feels special is because it gave me a chance to use my homegrown lavender for the very first time. It adds a subtle floral note that lifts the whole dish. Moving forward, I’ll definitely find more ways to sneak lavender into recipes. I love how just a little bit adds so much elegance.
So, what should I make next?
Got a favorite salad combo or must-use ingredient? Let me know in the comments—I’m always looking for inspiration.
Spicy Cucumber & Macadamia Nut Spring Salad
Equipment
- 1 shallow serving bowl
Ingredients
- 3 persian cucumbers
- 1 fresh red pepper
- 2 tbsp extra virgin olive oil
- 2 tsp rice vinegar
- 1/8 tsp sea salt
- 1/3 cup macadamia nuts
- 2 tsp goat cheese
- 1/4 tsp lavender flowers
- 1/8 tsp fresh dill
Instructions
- Create cucumber ribbons: Using a vegetable peeler, slice the cucumber into long, ribbon-like strips.
- Prep the pepper and marinate: Cut the pepper in half lengthwise and scoop out the seeds. Slice it finely, then add it to a bowl along with the cucumber ribbons, 1 tablespoon of olive oil, a pinch of salt, and a splash of rice vinegar. Toss everything gently and let it marinate for just a few minutes—you want the flavors to mingle, but still keep the cucumber crisp and fresh.
- Toast the macadamias: Place the macadamia nuts in a sandwich bag, then crush them into small pieces using a meat tenderizer (or whatever sturdy tool you have on hand). Toast the crushed nuts in a dry pan over medium heat for about 5 minutes, until they’re lightly golden and fragrant.
- Prep the herbs: Tear the dill into small pieces with your hands. Gently separate the individual lavender flowers.
- Assemble the dish: Artfully arrange the cucumber ribbons on a plate, letting them fall into soft curves. Sprinkle the toasted macadamias over the top, then dot the plate with small pieces of goat cheese. Place a lavender flower on each bit of goat cheese for a beautiful pop of purple and white. Finish with a scatter of dill, a drizzle of the remaining olive oil, and a generous pinch of salt.
Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more snack ideas that will be loved by all!
Looking for other salad inspiration? These are my some of my favorites.
https://nicolecathrine.com/blood-orange-mint-feta-salad/
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