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Avocado and Beet Salad with Lime Ginger Cumin Macadamia “Cheese”

Beet and Avocado Salad with Cumin Lime Ginger Macadamia "Cheese" at Rawmazing.comI had some beets. I had some avocados. And simply because they are such good culinary friends, and they like cumin, lime and ginger, and I wanted a hearty raw salad for lunch, this little gem was born. I honestly don’t have a lot more to say about this one because I need to eat it now. By the way, it’s delicious. And quite easy to make. Did I mention this recipe is great for entertaining?

Beet and Avocado Salad with Cumin Lime Ginger Macadamia "Cheese" at

The raw, vegan macadamia nut cheese is spiked with lime, ginger and cumin. SO simple to make. The only thing you have to do in advance is soak the nuts. Once they are soaked, it goes together fast and is ready right away. Using a mandoline makes the slicing so much easier. My favorite can be found here: Mandoline.

Beet and Avocado Salad with Cumin Lime Ginger Macadamia "Cheese" at

*Note: Slice the beets and avocados and get them in the marinade before you start the cheese.

Beet and Avocado Salad with Lime Ginger Cumin Macadamia "Cheese"

Serves 4

Macadamia Cheese

  • 1 cup macadamia nuts, soaked at least 3 hours, drained and rinsed
  • 1/2 lime, juice from
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cumin
  • Himalayan salt and pepper to taste
  • 2 scallions, thinly sliced
  1. Place all ingredients except scallions in food processor. Pulse until nuts are finely chopped and hold together when pressed.
  2. Mix in scallions and set aside.


  • 1/4 cup cold pressed olive oil
  • 1/2 lemon, juice from
  • 1/2 teaspoon freshly grated ginger
  • 2 teaspoons maple syrup
  1. Whisk all ingredients together.

Salad and Assembly

  • 4 small beets (I used candy cane beets but any will do)
  • 3 avocados
  • marinade
  • macadamia “cheese”
  • 1 cup micro greens tossed in left over marinade (I used pea shoots)
  1. Thinly slice beets and avocado. Place in marinade while you make the macadamia cheese.
  2. Remove beets and avocados from marinade and layer on plate.
  3. Top with macadamia “cheese” and micro greens.
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  1. Renée Cormier wrote on March 2, 2014

    Can someone explain what are micro greens? Thank you!

    • Susan wrote on February 19, 2014

      Thank you, Julia!

  2. Barbara “The Raw Rock Chick” Fernandez wrote on February 1, 2014

    I love these kinds of salads. And it’s so beautiful! I also make a quick ‘nut cheese’ using half macadamias and half cashews as I prefer a lighter cheese. And I think I’ll try your marinade combination with other veggies too as it looks really delicious. And…aren’t those beetroot gorgeous!

  3. Lola wrote on January 31, 2014

    Do you have an app with iPhone? The raw recipe apps are no good. If you dont have one and decide to make an app in the future.. I would be happy yo pay for it!!!

  4. Cecelia Perry wrote on January 26, 2014

    I was wondering how to use those pretty beets and there you’ve done it. Could cashews be used instead of macadamia nuts? Thanks for your great recipes – they’re like a gift in my email.


  5. Dr Judith Edwards wrote on January 25, 2014

    Great salad Susan-just threw it together with cashew nuts instead because I had some soaking already, and put some pomegranate seeds on the top instead of the maple syrup because we cancer thrivers need to avoid sugar! Warmest wishes, Judith


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