feta and avocado salad with red onions, pomegranate, and nigella seeds

One of the most valuable  lessons I learned was from my daughter Kristin.  She taught me how important it was to take time to pamper myself and not feel guilty about it. This advice came at a time when I needed it most; taking time for myself gives me a chance to relax, regroup and can even turn a difficult day into a wonderful day.

One of my favorite ways of pampering myself is relaxing with an elegant  and decadent meal. So it seems fitting I chose a recipe from Simply Nigella, a spectacular cookbook I received from Kristin. Each and every recipe is easy  to make and stunning. I decided to make feta, avocado salad with red onions pomegranate, and nigella seeds. This simple piquant supper, so delicious and pretty, pairs beautifully with a crusty baguette and chilled wine. I can't think of a better way of pampering myself after a long day.

                                           feta and avocado salad with red onions,
                                                 pomegranate, and nigella seeds
                                                                   adapted from
                                                                  Simply Nigella
                                                                 Nigella Lawson

Ingredients
1/2 red onion
2 tablespoons red wine vinegar
8 ounces feta cheese
1/2 teaspoon nigella or black mustard seeds
1 ripe avocado
2 tablespoons pomegranate seeds
1-2 tablespoons extra-virgin olive oil

Slice the red onion into fine half-moons and put this delicate tangle into small, non-metallic bowl, pour the vinegar over thie, and make sure all of the onion is submerged. Cover with plastic wrap and leave to steep.

When the vinegar's done its trick and the onion strips are lit up like shards of a stain-glass window designed by Schiaparelli, get on with the rest of the salad.

Get out 2 plates, and divide the feta between them, breaking it up into uneven chunks. Sprinkle with the nigella or black mustard seeds.

Peel and remove the pit from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta. Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil. Serve with the onions, lifted from their steeping juice and draped over the plate.

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