Description
Beetroot Avocado Feta Salad is a fresh and colourful combination of earthy beetroot, creamy avocado, salty feta and peppery greens. Toasted walnuts add satisfying crunch, while a simple lemon honey dressing brings everything together with a bright, slightly sweet finish.
Ingredients
2 medium beets, cooked and diced
1 ripe avocado, sliced
1 cup fresh spinach or arugula leaves
¼ cup crumbled feta cheese
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
¼ cup walnuts, toasted and chopped
¼ small red onion, thinly sliced
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
In a small bowl, whisk together the olive oil, fresh lemon juice, honey and Dijon mustard. Season with salt and black pepper and whisk until smooth.
Arrange the fresh spinach or arugula across a large serving platter.
Add the cooked, diced beetroot, sliced avocado and thinly sliced red onion, spreading the ingredients evenly over the greens.
Sprinkle the crumbled feta cheese and toasted, chopped walnuts over the salad. Finish with freshly chopped parsley.
Drizzle the lemon honey dressing evenly over the salad just before serving.
Gently toss the salad if desired, taking care not to mash the avocado. Serve immediately.
Notes
Use a ripe but firm avocado so the slices hold their shape.
Toast the walnuts for extra flavour and crunch.
Dress the salad just before serving to keep the greens fresh.
Handle the avocado gently when tossing.
Spinach provides a milder flavour, while arugula gives the salad a peppery bite.
Prepare the dressing and other ingredients ahead of time if desired, but add the avocado and dressing shortly before serving.
For variations, use arugula instead of spinach, swap walnuts for toasted pecans, add extra feta or increase the lemon juice.
Serve alongside grilled chicken or fish, warm pita, crusty bread, roasted vegetables or grains.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Lunch, Side Dish
- Method: No Cook
- Cuisine: Mediterranean