Beetroot and Avocado Salad with Toasted Walnuts

Serves: 4

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INGREDIENTS

250g salad greens

1 NZ Avocado, sliced

250g cooked baby beetroot, sliced

100g feta, crumbled

50g FreshLife Californian Walnuts

1 tbsp extra-virgin olive oil

1 tbsp liquid honey

For vinaigrette dressing

1/4 cup extra-virgin olive oil

2 tbsp balsamic vinegar

2 tbsp orange juice

1 tbsp liquid honey

1 tsp Dijon mustard

1 tsp grated orange rind

Flaked sea salt and freshly ground black pepper to taste

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METHOD

• Toast the walnuts: Heat a small frying pan to a medium heat. Add olive oil and honey and heat for a few seconds, then add the walnuts and cook for 7-8 minutes, stirring constantly, until they smell toasted.

• Make the vinaigrette: Combine all the ingredients in a jar and shake vigorously. Season to taste with salt and pepper.

• Place the salad greens in a large bowl and dress lightly with the vinaigrette. Add the beetroot, avocado, feta, and walnuts to the bowl. Toss gently and add more vinaigrette as needed.