Blueberry, Fetta and Almond Salad

Cook Time 30 minutes

Servings 4

Ingredients

1 cos lettuce, leaves chopped 

½ bulb fennel, thinly shaved 

1 punnet of blueberries, larger ones halved

½ red onion, thinly sliced 

100g fetta, crumbled

A small handful flaked almonds, toasted 

Avocado Dressing 

½ bunch parsley

½ avocado 

1 tbsp apple cider vinegar 

2 tbsp Greek-style yoghurt or plain yoghurt

3 tbsp extra virgin olive oil 

Salt and pepper

Method

For the dressing, place all of the ingredients into a blender and blitz until smooth.

Place the lettuce, fennel, onion, blueberries and ⅔ of the fetta in a bowl and drizzle over a few tablespoons of the dressing and toss together.

Arrange on a platter. Garnish with the remaining fetta and flaked almonds.