Cucumber avocado tomato salad with dill and feta
Servings: 4 servings
Ingredients
salad:
- 2 large handfuls lamb's lettuce
- 2/3 English cucumber 20 cm / 8-inch long piece
- 1 avocado
- a bunch of dill
- 10 cherry tomatoes
- 3 oz (80g) feta cheese
- 3 tablespoons pumpkin or sunflower seeds
- salt and pepper to taste
honey mustard vinaigrette:
- 3 tablespoons olive oil
- 1.5 tablespoons lemon juice
- 1 flat teaspoon Dijon mustard
- 1 full teaspoon runny honey
- salt and 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
Calories: 311kcal