1 bunch fresh asparagus
1/2 cup raw, unsalted macadamia nuts
1 pomegranate (available fresh in supermarkets now)
150 grams snow peas
1 bunch English spinach, or 150 grams baby spinach
1 ripe avocado
2 tablespoons Spanish (red) onion, finely sliced
juice of 1 orange
juice of 1/2 lemon
1/2 tsp Dijon mustard
Trim the tough ends off the asparagus, and steam until just tender. Plunge the cooked asparagus into iced water for 5 seconds. Cut asparagus spears into 4 cm lengths.
Place the macadamias into an oven preheated to 150°C and toast until they are just starting to darken, shaking and stirring frequently to avoid burning. Remove and cool.
Cut the pomegranate into wedges and carefully pull out the pomegranate seeds (wear an apron - the bright red juice stains!). Make sure you keep the white pith out. Trim the ends off the snow peas and slice diagonally into 2 cm lengths. Tear or shred the spinach into small pieces. Dice the avocado.
Whisk the dressing ingredients together, then put all the salad and dressing ingredients in a large bowl and toss to combine.