Beetroot and Avocado Salad with Walnuts

Name: Beetroot and Avocado Salad with Toasted Walnuts
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 250 g salad greens; 1 NZ Avocado (sliced); 250 g cooked baby beetroot (sliced); 100 g feta (crumbled); 50 g FreshLife Californian Walnuts; 1 tbsp extra-virgin olive oil; 1 tbsp liquid honey; 1/4 cup extra-virgin olive oil; 2 tbsp balsamic vinegar; 2 tbsp orange juice; 1 tbsp liquid honey; 1 tsp Dijon mustard; 1 tsp grated orange rind; Flaked sea salt and freshly ground black pepper (to taste)

An oval plate of beetroot, avocado and walnut salad, a small plate of walnut and a bowl of dressing.

This salad is full of colours and textures, refreshing flavours and energizing nutrients. These three superfoods together provide plenty of vitamins, minerals and dietary fibre.

Print Pin Rate

Prep Time 15

Cook Time 8

Total Time 23

Course Salad, Side Dish

Cuisine New Zealand

Servings people

Ingredients

250 g salad greens
1 NZ Avocado sliced
250 g cooked baby beetroot sliced
100 g feta crumbled
50 g FreshLife Californian Walnuts
1 tbsp extra-virgin olive oil
1 tbsp liquid honey

For vinaigrette dressing

¼ cup extra-virgin olive oil
2 tbsp balsamic vinegar
2 tbsp orange juice
1 tbsp liquid honey
1 tsp Dijon mustard
1 tsp grated orange rind
Flaked sea salt and freshly ground black pepper to taste

Instructions

Toast the walnuts: Heat a small frying pan to a medium heat. Add olive oil and honey and heat for a few seconds, then add the walnuts and cook for 7-8 minutes, stirring constantly, until they smell toasted.
Make the vinaigrette: Combine all the ingredients in a jar and shake vigorously. Season to taste with salt and pepper.
Place the salad greens in a large bowl and dress lightly with the vinaigrette. Add the beetroot, avocado, feta, and walnuts to the bowl. Toss gently and add more vinaigrette as needed.