Use a julienne peeler to carefully peel the zucchini, carrot and cucumber into thin noodles, peeling just until you get to the seeded part of the vegetable (in the case of the zucchini and cucumber). Transfer noodles to a large bowl and any leftover vegetable to a container for later use (it makes great vegetable stock!).

Prepare remaining ingredients- bell pepper, cherry tomatoes, fresh cherries, fresh herbs, green onion, macadamia nuts and avocado. Transfer to the same bowl as the vegetable noodles and gently toss to combine.

In a medium bowl or jar secured with a tight fitting lid, add all ingredients for the vinaigrette and whisk (or vigorously shake) to combine. Season to taste.

When ready to serve, drizzle vinaigrette over the salad, toss well and garnish with sesame seeds, orange, additional and macadamia nuts, if desired.