Description
Creamy Avocado, Beetroot & Feta Salad with Toasted Walnuts is a vibrant and satisfying salad combining tender earthy beets, creamy avocado, salty feta, crunchy toasted walnuts, juicy pomegranate seeds, and a smooth creamy lemon dressing.
Ingredients
4 medium beets (about 500 g), cooked, peeled, and cut into bite-sized wedges
2 ripe avocados, diced
4 cups (120 g) mixed greens or baby spinach
3/4 cup (110 g) crumbled feta cheese
1/2 cup (60 g) walnuts, roughly chopped
1/4 cup (35 g) pomegranate seeds
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1/4 cup (60 g) Greek yogurt
2 tbsp extra-virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper
1–2 tbsp water, as needed
Instructions
1. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool completely.
2. If using fresh beets, cook them until fork-tender. Once cool enough to handle, peel away the skins and cut the beets into bite-sized wedges. Allow them to cool completely before assembling the salad.
3. In a small bowl, whisk together the Greek yogurt, extra-virgin olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Add 1–2 tablespoons of water, a little at a time, until the dressing reaches a smooth and pourable consistency.
4. Cut the avocados in half and remove the pits. Dice the flesh into bite-sized pieces and gently toss with a small splash of fresh lemon juice to help slow browning.
5. Arrange the mixed greens or baby spinach on a large serving platter or bowl. Add the cooled beet wedges and diced avocado, spreading them evenly across the greens.
6. Scatter the crumbled feta over the salad, leaving some larger pieces intact so the creamy, salty cheese remains visible.
7. Sprinkle the toasted walnuts and pomegranate seeds over the top. Distribute them evenly so each serving gets plenty of crunch and juicy sweetness.
8. Drizzle the creamy lemon dressing evenly over the salad just before serving. Start with a moderate amount and add more according to your preference.
9. Finish with fresh parsley and dill. Add a few extra crumbled pieces of feta and toasted walnuts for an attractive presentation.
10. Gently toss the salad just before serving, being careful not to crush the avocado or beets. Serve immediately while the avocado is creamy, the beets are tender, and the walnuts are crunchy.
Notes
Cool the beets completely before assembling the salad. Warm beets can soften the greens and affect the fresh texture of the avocado.
Use ripe but firm avocados. They should be creamy enough to eat but firm enough to hold their shape when diced.
Toast the walnuts for a few minutes in a dry skillet to intensify their flavour and make them extra crunchy.
Add the dressing just before serving to keep the greens fresh and crisp.
Handle the avocado gently when tossing so it doesn’t become mashed.
Use fresh lemon juice for a brighter flavour and to help slow browning of the avocado.
Don’t overdress the salad. Start with a small amount of dressing and add more only if needed.
Roasted beets can be used instead of boiled beets for a deeper, sweeter flavour. Let them cool completely before adding them.
Prepare the dressing, walnuts, beets, and other ingredients ahead of time, but keep the avocado and dressing separate until shortly before serving.
Goat cheese can be substituted for feta for a slightly tangier and creamier flavour.
Pecans, almonds, pistachios, or sunflower seeds can replace the walnuts. Toast them lightly before adding them.
For a more filling vegetarian meal, add cooked quinoa, chickpeas, lentils, or another favourite plant-based protein.
Serve with crusty bread, toasted pita, or soup for a light lunch, or alongside grilled chicken, roasted fish, or other Mediterranean-inspired dishes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean