Salad’s don’t come simpler than this one from Well Plated by Erin.
Perfect for this season, it has a refreshing citrus dressing, plus plenty of veggies with a high water content to help you stay hydrated in the intense summer heat.

Serve it with grilled chicken for a light dinner that’s easy to digest in high temperatures, or add chickpeas and rocket for a fresh lunch that’s really quick and easy to make.
Overview:
Prep time: 20 minutes
Serves: 6 people
Ingredients:
1/2 red onion, thinly sliced
3 tbsp fresh lime juice
1 tbsp olive oil
2 tsp honey
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cucumber, quartered lengthways & sliced
300g cherry tomatoes, halved
2 avocados, peeled, pitted & diced
15g fresh coriander, chopped
45g feta cheese, crumbled
Instructions:
Put the red onion in a bowl, cover the slices with water and set aside - this will make the taste less severe.
To make the dressing, put the lime juice, olive oil, honey, garlic, salt and pepper in a small bowl. Whisk until well combined.
Put the cucumber, tomatoes, avocado, coriander and half the feta in a large bowl.
Drain the onion, then add the slices to your cucumber-tomato mix.
Pour the dressing over the mixture, then combine everything gently.
Sprinkle the rest of the feta on top, then serve.
Storage tips
Store any leftovers in an airtight container in the fridge for up to 1 day. Mix the salad gently before serving.
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