Feta, Avocado & Red Pepper Salad with Honey-lime Dressing

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g feta cheese
• 2 ripe avocados
• 2 red peppers, preferably Romano
• 400g can cannellini beans
• half an iceberg lettuce
• 2 limes
• 1 tsp clear honey
• 1 tsp Dijon mustard
• 4 tbsp light olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain and rinse the cannellini beans in a sieve, then set them aside to dry slightly.

2. Halve the red peppers, remove the seeds and white ribs, and cut the flesh into thin strips.

3. Shred the half iceberg lettuce finely, wash and dry it, and place it in a large salad bowl.

4. Squeeze the juice of the 2 limes into a small bowl, then whisk in the honey, Dijon mustard and light olive oil until smooth.

5. Halve and stone the avocados, scoop out the flesh, and cut it into cubes.

6. Crumble the feta cheese into small pieces.

7. Add the beans and red pepper strips to the lettuce, pour over most of the dressing, and toss gently to coat.

8. Scatter the avocado and feta over the salad, drizzle with the remaining dressing, and serve straight away.