This refreshing, seasonal salad is perfect for the end of those summer days while transitioning from summer to fall.
Whipped Feta With Plum, Tomato and Avocado Salad
Total Time: 25 min
Prep Time: |
Vitamin A 211 mcg; Vitamin C 32 mg; Calcium 331 mg; Iron 1 mg; Vitamin D 1 mcg; Folate 101 mcg; Omega 3 Fatty Acid 0.26 g % Daily Value*: Vitamin A 25%; Vitamin C 35%; Calcium 25%; Iron 6 %; Vitamin D 6%
Ingredients8 oz. feta cheese, crumbled 3 oz. heavy cream 1/8 tsp. cayenne pepper, to taste 8 oz. orange and yellow heirloom cherry tomatoes, halved 5 medium plums, seeded and cut in wedges 2 small cucumbers, thinly sliced 1 firm ripe, Fresh California Avocado, seeded, peeled, chopped 3/4 tsp. sea salt, divided, to taste 1/2 tsp. black pepper, divided, to taste 1/4 cup extra virgin olive oil 1 large lemon, freshly juiced 1 small shallot, thinly sliced 1 garlic clove, minced 1/2 cup cilantro, roughly chopped
- Combine feta cheese, heavy cream and cayenne pepper in the bowl of a food processor and blend until completely smooth and creamy, 4 to 5 minutes, scraping down the sides of the bowl, as needed.
- Layer the whipped feta onto a large platter, or divide between four plates. Scatter the tomatoes, plums, cucumber and avocado over the feta and lightly season with ¼ tsp. of salt and 1/8 tsp. of pepper, to taste.
- In a medium bowl, whisk the olive oil, lemon juice, and remaining salt and pepper. Stir in the shallot and garlic, let sit for about 5 minutes.
- Drizzle mixture over the salad and sprinkle cilantro to serve.
Serving Suggestion: Serve with toasted bread on the side to help absorb any excess dressing and round out your meal! Beverage Pairing: Pair with a crisp, chilled white wine like Pinot Grigio.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados