Recipe
- 4 – 6 ripe avocados (depending on size)
- 1 small punnet strawberries or raspberries
- ½ red onion, finely sliced
- 100 g baby spinach or rocket leaves
- ½ beetroot, scrubbed and grated
- 1 wheel of feta
- Juice of 1 lemon
- Avocado oil or olive oil to drizzle
- Balsamic vinegar
- Sea salt and freshly ground black pepper
- Pomegranate rubies to garnish
Description
- Peel and de-pip the avocados, slice and squeeze over lemon juice.
- Arrange the salad ingredients on a platter or in a wreath shape on a flat plate.
- Garnish with pomegranate rubies, and drizzle with balsamic vinegar and oil. Serve immediately.