This macadamia filling is super rich and full of flavour, so you only need a small amount. Start with 1 tbsp and 1/4 – 1/2 an avocado if you’re keeping your fat low. For 1 head of romaine lettuce, tons of sliced veggies I used 1 small avocado and 1 tbsp of the filling when I used the left overs to make a salad at dinner time.
Chili Macadamia Filling
- 1 cup macadamia nuts (soaked for 5-10 minutes to soften)
- 2 tbsp. chili powder
- 1/8 cup of fresh squeezed lemon juice
- 1/8 tsp. himalayan salt
Instructions: Strain the soaked macadamia nuts and add to the food processor with all other ingredients. Process until you get a finely pureed mixture without any large chunks. To keep fats low limit 1-2 tbsp. of filling per serving. (If you want, you can chill the filling in the fridge for 10-20 minutes before serving. )
- 1-2 heads Butter or IceBerg Lettuce (depends on how many you want)
- Or your choice of greens
Instructions: Prepare your greens to use as wraps, or if you’re not concerned about presentation simply chop up a head of romaine lettuce and make a salad. Since the macadamia a nut filling will not be used all in one sitting, you can make multiple salads with this one recipe.
Veggie Filling (as much as you like)
- Broccoli Sprouts
- Roasted red pepper, sliced (not raw)
- Cherry tomatoes, sliced
- Cubed avocado (1/2 per person if you’re keeping your fats low)