Feta, avocado & red pepper salad with honey-lime dressing
Light and filling, packed full of healthy summer flavours
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
No cooking
Vegetarian, Low-fat
- Make the dressing. Grate one lime into a large salad bowl and squeeze the juice of both limes on top. Add the honey, mustard, oil, salt and pepper and whisk with a fork or small whisk until thickened.
- Crumble the feta into mouthful-sized chunks between your fingers. Peel, stone and chop the avocados. Deseed and chop the peppers. Drain and rinse the beans. Shred the lettuce.
- Tip all the ingredients into the salad bowl and toss to mix. Serve with some good bread.
Make it different
Replace the feta with 2 hard-boiled eggs, chopped, and 100g crispy fried lardons.
463 kcalories, protein 15g, carbohydrate 21g, fat 36 g, saturated fat 10g, fibre 7g, sugar 1g, salt 2.84 g
Recipe from Good Food magazine, August 2005.
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http://www.bbcgoodfood.com/recipes/2399/
http://www.bbcgoodfood.com/recipes/2399/
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Ingredients
- 200g feta cheese
- 2 ripe avocados
- 2 red peppers , preferably Romano
- 400g can cannellini beans
- half an iceberg lettuce
FOR THE DRESSING
- 2 limes
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 4 tbsp light olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
No cooking
Vegetarian, Low-fat
Light but filling
Ingredients
- 200g feta cheese
- 2 ripe avocados
- 2 red peppers , preferably Romano
- 400g can cannellini beans
- half an iceberg lettuce
FOR THE DRESSING
- 2 limes
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 4 tbsp light olive oil
463 kcalories, protein 15g, carbohydrate 21g, fat 36 g, saturated fat 10g, fibre 7g, sugar 1g, salt 2.84 g
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12 June 2008
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