Apple, Walnut & Avocado Salad

Ingredients

1
Granny Smith apple (chopped)
4
celery stalks (chopped)
1
red pepper (chopped)
1 bunch
parsley (leaves and stems, chopped)
1
Daikon radish (6-inch piece, chopped)
1
avocado (chopped)
1⁄2 cup
walnuts (chopped)
1
red onion (chopped)
1⁄2
10 oz. bag baby spinach (chopped)
1⁄2 cup
sheep's milk feta chesse (optional)
Yields:
servings

Additional Notes

Most of the antioxidants found in avocados are next to the skin and instead of scraping the flesh of the avocado from the shell, and leaving important nutrients behind, an article in the Washington Post recommends halving the avocado lengthwise, removing the pit by whacking it with a chef's knife and twisting it, then quartering the avocado and peeling the skin off. (The article has a video attached showing this process of cutting up and peeling an avocado.)

Instructions

Combine all ingredients in a large bowl. Serve with White Balsamic Dressing and toss well.                                                                                                                                                        Options — Add any of the following:                                                                                     3 carrots (grated)                                                                                                                    1/2 cup any combo of pumpkin or sunflower seeds or slivered almonds                      1 red onion (chopped)                                                                                                             1/4 head of cabbage (finely chopped)                                                                                   2 tablespoon ginger (minced)                                                   (Recipe♦131)