Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds – a delicious recipe with red onion, red wine vinegar, feta cheese, nigella, avocado, pomegranate seeds. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Slice the red onion into fine half-moons and put this delicate tangle into a small, non-metallic bowl, pour the vinegar over this, and make sure all of the onion is submerged.
2
Cover with plastic wrap and leave to steep.
3
When the vinegar's done its trick and the onion strips are lit up like shards of a stained-glass window designed by Schiaparelli, get on with the rest of the salad.
4
Get out 2 plates, and divide the feta between them, breaking it up into uneven chunks.
5
Sprinkle it with the nigella or black mustard seeds.
6
Peel and remove the pit from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta.
7
Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil.
8
Serve with the onions, lifted from their steeping juice and draped over the plate.
456
kcal
Calories
44
g
Fat
2
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 red onion, peeled, 2 tablespoons red wine vinegar, 8 ounces feta cheese, 1/2 teaspoon nigella or black mustard seeds (see Notes), and more.
Yes, Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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