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+ servings
a bowl of salad with a fork on a light background with pumpkin seeds scattered around
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4.75 from 4 votes

Beetroot Avocado Feta Salad

This Beetroot Avocado Feta Salad is sure to be your new favourite salad. It's packed full of nourishing ingredients and drizzled with a zingy lemon dressing. Plus, it comes together in no time. What's not to love?
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Fusion, Mediterranean
Servings: 2
Calories: 419kcal
Author: Sasha Hooper

Equipment

Ingredients

  • 1 medium ripe avocado
  • 4 small beetroots (beets)
  • ¼ cup basil leaves
  • cup feta chunks
  • 2 cups baby salad leaves (I like pea shoots and baby chard)
  • 250 g packet cooked mixed grains (about 2 cups) (or sub favourite grain)
  • 2 tablespoons pumpkin seeds

Dressing

Instructions

  • Peel the avocado and chop into ½ inch chunks. Chop the beetroot into ½ inch chunks. Finely slice (chiffonade) the basil leaves.
    1 medium ripe avocado, 4 small beetroots (beets), ¼ cup basil leaves
  • Place the avocado, beetroot, sliced basil, feta chunks, salad leaves and grains into a large mixing bowl.
    ⅓ cup feta chunks, 2 cups baby salad leaves, 250 g packet cooked mixed grains (about 2 cups)
  • Place a small frying pan over medium heat. Add the pumpkin seeds and toast until they begin to pop out of the pan, about 5 minutes. Set aside to cool.
    2 tablespoons pumpkin seeds
  • Add the dressing ingredients to a small bowl or jar. Whisk or shake until the dressing is emulsified and well combined.
    2 teaspoons Dijon mustard, 3 tablespoons lemon juice, 3 tablespoons olive oil, ½ teaspoon honey, ¼ teaspoon fine sea salt, freshly ground black pepper
  • Pour the dressing over the salad ingredients and toss gently to combine.
  • Divide the salad between two plates to serve and sprinkle with the toasted pumpkin seeds.

Notes

  • If you'd like to serve this on a platter, toss the grains with half of the dressing and spread the grains out on the platter. Top with the salad leaves and then the avocado, beetroot and feta chunks, dotting them about so that they look pretty. Finish by sprinkling with the sliced basil and toasted pumpkin seeds. Drizzle with the remaining dressing and serve. 
  • Serves 2 as a main meal, but would stretch to 3-4 people for a side dish or light lunch. 

Nutrition

Calories: 419kcal | Carbohydrates: 38.6g | Protein: 9.6g | Fat: 27.7g | Saturated Fat: 7g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 16.7g | Cholesterol: 22.2mg | Sodium: 547mg | Potassium: 1082.6mg | Fiber: 8.5g | Sugar: 21.7g | Vitamin A: 178.1IU | Vitamin C: 26mg | Calcium: 193.9mg | Iron: 3.3mg