Total Time: 15 mins | Serves 2
This Beetroot Avocado Feta Salad is sure to be your new favourite salad. It's packed full of nourishing ingredients and drizzled with a zingy lemon dressing. Plus, it comes together in no time. What's not to love?
Ingredients:
1 medium ripe avocado
4 small beetroots
¼ cup basil leaves
⅓ cup feta chunks
2 large handfuls of baby salad leaves
250 g packet cooked mixed grains
2 tablespoons pumpkin seeds
Dressing
2 teaspoons Dijon mustard
3 tablespoons lemon juice
3 tablespoons olive oil
½ teaspoon honey
¼ teaspoon fine sea salt
freshly ground black pepper
Method:
Peel the avocado and chop into ½ inch chunks. Chop the beetroot into ½ inch chunks. Finely slice the basil leaves.
Place the avocado, beetroot, sliced basil, feta chunks, salad leaves and grains into a large mixing bowl.
Place a small frying pan over medium heat. Add the pumpkin seeds and toast until they begin to pop out of the pan, about 5 minutes. Set aside to cool.
Add the dressing ingredients to a small bowl or jar. Whisk or shake until the dressing is emulsified and well combined.
Pour the dressing over the salad ingredients and toss gently to combine.
Divide the salad between two plates to serve and sprinkle with the toasted pumpkin seeds.