Feta, avocado & red pepper salad with honey-lime dressing

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Mary Cadogan

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Recipe by Mary Cadogan

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1. 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.
2. 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.
3. 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

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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

Vegetarian, Low-fat

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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