Feta, Beetroot, Watercress and Avocado Salad with a Balsamic Dressing
A fresh Mediterranean salad of watercress, cooked beetroot, avocado, and feta, tossed with toasted walnuts and a white balsamic-maple dressing.
Greek
Servings2
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
Steps
- 1Heat a dry frying pan. Add the walnuts to the dry pan and toast on each side for 2 minutes making sure they don’t burn. Set aside.
- 2Add the watercress, beetroot and avocado between two serving dishes.
- 3Sprinkle over the walnuts and crumb over the feta in large chunks.
- 4In bowl add the oil, balsamic vinegar and maple syrup give it a good mix (I didn’t add salt as the feta is salty). Pour over the dressing. Enjoy 😊
Nutrition
- Calories
- 655kcal
- Protein
- 20g
- Carbs
- 23g
- Fat
- 56g
- Fiber
- 10g
- Sugar
- 6g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does feta, beetroot, watercress and avocado salad with a balsamic dressing take to make?
About 0 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 2 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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