Silverbeet and Fetta Salad with Lemon Walnut Dressing

I love to serve this salad with Middle Eastern, Greek or Moroccan dishes.  Raw silverbeet is powerfully healthy, and the fetta, walnuts, herbs and lemon make it also incredibly delicious.

1/2 of a small bunch of silverbeet, or 3-4 large leafy stalks

60 grams fetta cheese

1/4 a red onion, finely sliced

Juice of one lemon

1/4 cup  extra virgin olive oil

1/2 tablespoon fresh dill, chopped

small handful of fresh parsley, finely chopped

50 grams walnuts

Remove the silverbeet leaves from the stalks by holding them upside down, by the white bottom part of the stalk, and slicing down the edge of the stalk with a very sharp knife.  Soak the leaves in a large tub of cold water several times (putting the water on your garden when done, of course).   Shred the leaves and chop them a bit.  Place in a salad bowl.

Crumble the fetta over the top of the silverbeet, and throw in the onions, dill and parsley.  Toss gently.

Pound the walnuts in a mortar and pestle until crumbled, and scrape into a jar.  Pour in the oil and lemon juice and shake well. Pour the dressing over the salad and toss until coated.

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One thought on “Silverbeet and Fetta Salad with Lemon Walnut Dressing

  1. […] I like to serve this with my silverbeet and fetta salad. https://theabbotsfordkitchen.wordpress.com/2010/02/17/silverbeet-and-fetta-salad-with-lemon-walnut-dr… […]

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