Mixed grains, feta & avocado salad
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Serves:     people
Notes from Anna
  • We used a mixture of millet, bulgar and camargue rice for this salad but feel free to use any other grains such as frekkeh or quinoa and red rice for a gluten-free version.


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  1. Bring a pan of water to the boil and cook the grains according to packet instructions.
  2. Stone, peel and cube the avocado, put it in a salad bowl and squirt with the juice of half a lime to prevent it turning brown.
  3. Wash and halve the tomatoes and add to the bowl. Cube the feta cheese and add. Drain the grains and add to the salad.
  4. Mix together the oil, balsamic vinegar and the juice of the remaining half lime with a good pinch of sea salt. Stir well to combine. Drizzle over the dressing, toss lightly and serve.

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