Cucumber avocado tomato salad with dill and feta
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Unrated
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
311 kcal
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Course
Salad
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Cuisine
International
Cucumber avocado tomato salad with dill and feta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
salad:
- 2 lamb's lettuce large handfuls
- 2/3 English cucumber 20 cm / 8-inch long piece
- 1 avocado
- dill a bunch
- 10 cherry tomato
- 3 oz feta cheese 80g
- 3 tablespoons pumpkin seeds or sunflower seeds
- salt to taste
- black pepper to taste
honey mustard vinaigrette:
- 3 tablespoons olive oil
- 1.5 tablespoons lemon juice
- 1 flat teaspoon Dijon mustard
- 1 full teaspoon honey runny
- salt to taste
- black pepper to taste
Instructions
Prepare all the vegetables and seeds:
- Wash and spin the lamb‘s lettuce dry in a salad spinner.
- Peel the cucumber and cut in half lengthwise, then slice.
- Cut the avocado in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Cut in into slices.
- Toast the pumpkin or sunflower seeds (or use both types of seeds) in a dry pan until fragrant and slightly golden, transfer them into a plate (be careful, they can easily burn).
Make the honey mustard vinaigrette:
- Pour the ingredients for the sauce into a small jar, close the lid and shake until well combined. Alternatively, mix the vinaigrette ingredients in a food processor at low speed.
Assemble the salad:
- Toss the lettuce with all the vegetables and seeds, pour over the sauce. Season with salt and pepper to taste. Crumble the feta cheese on top.
- Serve immediately because lamb‘s lettuce fades very quickly!
- Enjoy!
Notes
- Calories count = 1 serving (1/4 of the recipe).
Nutrition Information
Show Details
Calories
311kcal
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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