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Recipe: Everyday Delcado Mediterranean Salad

After a dish that looks impressive but can be thrown together in no time? Ready in just 20 minutes, this festive Delcado Mediterranean Salad is vibrant, summery and full of flavour.

“Substantial salads are on high rotation, perfect for everyday when you want something that’s as healthy as it is delicious. With big wedges of Delcado goodness, this salad becomes a meal to itself or the perfect accompaniment to a summer BBQ,” says chef Tom Walton.

Slow-grown Delcados are left on the tree almost twice as long as other avocados, giving them time to develop their deliciously rich and nutty flavour, perfect for slicing into salads.

Serves: 4
Prep time: 20 minutes

Ingredients
2 large Delcados
400g tin of butterbeans, rinsed, drained
4 baby cucumbers, cut into quarters
1 small red capsicum, cut into thin strips
1 punnet grape tomatoes, halved
1/3 cup kalamata olives, pitted
1 large handful of dill, roughly chopped
1/3 cup shallots, finely sliced
Zest and juice of 1 lemon
3 tbsp extra virgin olive oil
Salt and pepper, to taste
100g marinated feta
1 large handful of basil leaves
Dried chili flakes, to serve

Method

  1. In a large mixing bowl, combine the butterbeans, cucumber, capsicum, tomatoes, olives, dill, shallots, lemon zest and juice, olive oil and seasoning to taste. Toss gently to combine.

  2. Crumble in the feta and toss once or twice more, just to mix through. Spoon the salad onto a large plate or bowl.

  3. Cut the Delcados into large wedges and add to the top of the salad. Season the wedges with a little salt, pepper, a drizzle of olive oil if desired. Finish with some dried chili and the basil leaves scattered over.

Tip: The good fats in a Delcado avocado can also help your body absorb more nutrients from other foods. Research shows adding avocado to a salad can increase your ability to absorb goodies from other ingredients five-fold.

Created by Tom Walton for Delcado

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