Kipfler, Avocado and Fetta Salad with Spiced Walnuts
- Serves:
- 4
This delicious salad is both a hearty and healthy treat.
2 tsp smoked paprika
1 tsp olive oil
6 Kipfler potatoes, steamed, cut lengthwise, warm
½ avocado, cubed
1 bunch of baby celery leaves (the leaves on the inside baby stalks of regular celery)
1 bunch broccolini, steamed, cut in half
½ cup cherry tomatoes, cut in half
½ white radish, julienne
50g fetta cheese, crumbled
Salt and cracked black pepper to taste
2 tbsp olive oil
1 tsp walnut oil
2 drops sesame oil
½ lemon, juiced
Ingredients
½ cup shelled walnuts2 tsp smoked paprika
1 tsp olive oil
6 Kipfler potatoes, steamed, cut lengthwise, warm
½ avocado, cubed
1 bunch of baby celery leaves (the leaves on the inside baby stalks of regular celery)
1 bunch broccolini, steamed, cut in half
½ cup cherry tomatoes, cut in half
½ white radish, julienne
50g fetta cheese, crumbled
Salt and cracked black pepper to taste
2 tbsp olive oil
1 tsp walnut oil
2 drops sesame oil
½ lemon, juiced
Method
1. Toast walnuts in a dry frypan on medium heat for 2 minutes, add smoked paprika and fry for 30 seconds. Then add 1 tsp olive oil and stir for a further 2 minutes. Remove from heat and drain on absorbent paper.
2. Combine dressing and vegetables in a large bowl.
3. Add walnuts and fetta.
4. Season with salt (if needed) and pepper.
- Author:
- Photographer:
- Gene Ross
