Avocado and Feta
August 1, 2012 § 1 Comment
I am obsessed with avocados at the moment. Partly because it is in season and I see them everywhere but mostly because I am loving its über creaminess on almost everything. It makes for a wonderful dessert when combined with condensed milk and have been greatly enjoying it for decades now. Some experimenting led me to a new discovery. Buttery avocado, sharp Feta cheese and peppery Arugula mingle well together. Finish off with some sliced fresh button mushrooms and honey-mustard dressing and they end up very good friends.
I’ve been occupied lately and I’m afraid I’ve neglected this blog a bit. But I’ve been working up a storm in my kitchen despite my absence here. In between work and travelling, I’ve been entertaining on the side so may this whet your appetite, as salads always do, for what’s to come.
Arugula, Avocado and Feta Salad
What You Need:
For the Vinaigrette:
- 1 tablespoon Dijon mustard
- 3 tablespoons Apple Cider Vinegar
- ½ tablespoon honey
- ½ teaspoon salt
- 5 tablespoons olive oil
For the Salad
- Baby arugula
- 1 medium avocado, cut into ½-inch cubes
- ½ cup crumbled Greek feta cheese marinated in oil
- 4-5 pieces fresh button mushrooms, sliced
What You Do:
In a small bowl, combine mustard, vinegar, honey and salt. Whisk to blend well. Add olive oil and whisk vigorously to emulsify. Adjust according to your taste.
Mix salad ingredients together and toss with vinaigrette. Makes 3-4 serving.
Note: I like using baby arugula but if this is hard to find, the regular ones are good too. Feta cheese can be substituted with goat cheese. Left over roast chicken torn into bite-sized pieces goes well with the salad, as is tuna from the can.