The combination of fresh herbs with the buttery taste of avocado and tangy feta is just out of this world When I make this salad for a crowd, it’s a hit every time. Chopping the herbs is the most time-consuming part of this recipe, the rest is done in a snap. I prefer to chop by hand to avoid the leaves getting dark – this is especially true if you are using mint.
Living in the Middle East, I am lucky to have access to a myriad of fresh, fragrant herbs but if you don’t have all of these, it really doesn’t matter, the important ones are the cilantro and parsley – the rest you can substitute with whatever you’ve got on hand.
Ingredients
1 cup of dry quinoa
A bunch of chopped parsley
A bunch of chopped coriander
A small bunch of za’atar (Lebanese wild thyme), fresh mint or dill
2-3 tbsp minced chives/basil/oregano
½ cup pomegranate
1 avocado, in cubes
¾ cup crumbled feta
1/2 cup good quality extra virgin olive oil
Juice of 1-2 lemons
1/2 tsp cumin
Salt (I use pink Himalayan)
Freshly ground pepper
Directions
- Cook quinoa according to the package instructions. Let cool.
- Mix all the herbs in a large bowl
- Add the cooled quinoa
- Mix in the pomegranate, avocado, feta, cucumber, radish and capers
- In a small bowl, mix the lemon juice, oil, cumin, salt and pepper
- Pour dressing over the salad and mix thoroughly
