Avocado, watermelon, pomegranate and feta salad

This fresh, colourful salad is perfect for summer

SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch

Method

  1. To make the dressing whisk lime or lemon juice, oil, honey and pomegranate molasses or balsamic vinegar together.
  2. Arrange a bit of watercress and prosciutto (if using) on plates. Arrange watermelon and avocados on top.
  3. Scatter over pomegranate seeds, feta and mint leaves. Spoon over some dressing just before serving.

Recipe created by Nadia Lim for New Zealand Avocado

www.nzavocado.co.nz
www.nadia.co.nz

  •  
    juice of 2 limes or 1 lemon
  • 2 tbsp
    avocado oil or extra virgin olive oil
  • 2 tsp
    runny honey
  • 1 tsp
    pomegranate molasses or thick balsamic vinegar
  • 4 cups
    1-inch watermelon cubes
  • 1 1/2 
    avocados, sliced
  •  
    seeds of 1 pomegranate
  • 30 g
    feta, crumbled
  • 1 handful 
    mint leaves, torn
  • 1 handful 
    watercress to serve (optional)
  • 2-3 slices 
    prosciutto, torn (optional)
Per serve
  • Energy
    1682kJ
  • Saturated Fat
    3g
  • Dietary Fibre
    5.2g
  • Sodium
    293mg

Method

  1. To make the dressing whisk lime or lemon juice, oil, honey and pomegranate molasses or balsamic vinegar together.
  2. Arrange a bit of watercress and prosciutto (if using) on plates. Arrange watermelon and avocados on top.
  3. Scatter over pomegranate seeds, feta and mint leaves. Spoon over some dressing just before serving.

Recipe created by Nadia Lim for New Zealand Avocado

www.nzavocado.co.nz
www.nadia.co.nz