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Refreshing Walnut Salad

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3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon wholegrain mustard

100g baby rocket leaves

½ red onion, very finely sliced

1 large avocado, sliced

½ cup walnuts

100g Danish feta, roughly cubed



  1. Preheat oven to 180 degrees. Spread walnuts evenly on an oven tray and cook for 5 mins, or until lightly toasted. Cool and roughly chop.
  2. Combine oil, lemon juice and mustard in a small screw top jar. Shake to combine and season to taste.
  3. Combine rocket and onion in a serving dish. Drizzle with a little dressing and toss to combine. Top with avocado, feta and walnuts. Lightly toss and drizzle with remaining dressing.