Vegetables

• ⅓ cup onions - chopped, can swap with scallions (spring onions)
• ½ cup tomatoes - chopped in 0.5 cm cubes
• ½ cup red bell pepper - chopped in 0.5 cm cubes, use any colored bell pepper
• ½ cup cucumber - chopped in 0.5 cm cubes, regular or English cucumber
• ⅓ cup carrots - grated, optional
• 1 avocado - medium to large
• 3 tablespoons celery - chopped

Nuts and Seeds

• 1 tablespoon cashews - whole, chopped
• 1 tablespoon pistachios - unsalted and shelled, chopped
• 2 to 3 walnuts - chopped
• 1 tablespoon almonds - chopped, optional
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 2 teaspoons sesame seeds - white
• 2 tablespoons golden raisins

For Lemon Vinaigrette Dressing

• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon minced garlic 
• ¼ teaspoon ground white pepper or ground black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil or 3 to 4 fresh basil leaves, torn
• ½ teaspoon salt or add as required
• ½ teaspoon raw sugar or white sugar or brown sugar

Other Ingredients

• ¼ cup (25 grams) feta - crumbled
• 2 tablespoons parsley - chopped, flat or curly

For Garnish

• 1 tablespoon feta - crumbled
• 1 tablespoon parsley - chopped