Grape, av­o­cado, wal­nut and feta salad

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP TIME 10 MIN­UTES A great com­bi­na­tion of some of my favourite foods. This pretty salad looks great on a plat­ter as part of a buf­fet or when tak­ing a side or salad dish to a party.

100g packet (about 3 hand­fuls) fresh baby rocket hand­ful of Ital­ian flat-leaf pars­ley 2 cups seed­less grapes, halved 2 firm but ripe av­o­ca­dos, peeled, stoned and chopped 1 cup cubed feta cheese 1 cup toasted fresh wal­nut halves (see over­leaf) 3 spring onions, finely sliced


⅓ cup ex­tra vir­gin olive oil 3 ta­ble­spoons white wine vinegar 1 ta­ble­spoon liq­uid honey or agave syrup sea salt and freshly ground black pep­per

1 Rinse the rocket and pars­ley and spin in a salad spin­ner to get all the ex­cess water off the leaves. Place the greens in a salad bowl. Add the grapes, av­o­cado, feta, wal­nuts and spring onions. 2 DRESS­ING Whisk the dress­ing in­gre­di­ents to­gether in a small bowl and, just before serv­ing, driz­zle over the salad and toss to mix. The se­cret to a great green salad is crisp­ness, with the dress­ing added just before serv­ing.

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