Tomato-Avocado Salad With Creamy Feta Dressing

Preparation

1. Step 1

   In a large bowl, mix the tomatoes, chickpeas and onions with a generous pinch of salt and a dusting of pepper. Set aside for 5 to 10 minutes to marinate.

2. Step 2

   Meanwhile, make the dressing: To a small food processor or blender, add ¼ cup chopped walnuts and ¼ cup chopped cilantro, reserving the remaining for garnish. Add the lemon juice, feta, garlic and 1 tablespoon cold water (or feta brine, if the feta was packaged in brine). Blend the dressing until it begins to turn light green, adding a teaspoon or two of water as needed to loosen. Add the olive oil and pulse until just emulsified and creamy, but be careful not to over-blend or the olive oil will take on bitter notes. Taste and adjust seasoning with salt and pepper.

3. Step 3

   Halve the avocados and discard the pits. Slice the flesh of each side without cutting through the skin, then use a spoon large enough to scoop out the slices in one go and shingle them on a platter or in a low, wide serving bowl. Season with salt and a drizzle of olive oil. 

4. Step 4

   To serve, spoon the tomato mixture onto the platter next to the sliced avocado. Drizzle the dressing over top and sprinkle with reserved walnuts and cilantro.