I love this combination, the saltiness of the feta and pistachios is balanced by the sweetness of the raspberries.

Prep time:

Yield: Serves 4 - 6


  • 6 cups mixed salad leaves
  • 1 cup fresh or frozen raspberries
  • 1 small red onion finely sliced
  • 1 avocado cut into pieces
  • 1 block of feta
  • 1/4 cup shelled pistachios 
  • Olive oil and pink salt for dressing



  1. Cut feta into 1.5 cm chunks.
  2. Place pistachios into a small heavy duty plastic bag (I usually use a zip-lock one) and smash with a rolling pin until finely crumbed.
  3. Put feta into bag and shake around until coated in pistachios.
  4. In a salad bowl toss together lettuce, onion, avocado, raspberries and feta (reserve some of all ingredients for garnish). 
  5. Top with reserved ingredients.
  6. Drizzle with olive oil and a few grinds of pink salt.
  7. Serve as a side with Five Spice Pork Belly