Step 1

First heat a small frying pan or skillet. Add the chopped nuts and seeds except raisins.

Step 2

Roast them on a low heat stirring often until crisp and lightly golden. Make sure not to burn them. Set the pan aside.

Step 3

In a small bowl, whisk all the ingredients listed under "For Lemon Vinaigrette Dressing" briskly for 2 to 3 minutes, till the consistency thickens slightly.

Step 4

Rinse all the veggies. Peel and chop the the cucumber and onions. Chop the tomatoes, red bell pepper, celery. If using carrots, then grate one small carrot. Set the veggies aside.

Step 5

Take all the chopped vegetables and celery in a bowl.

Step 6

Cut one avocado in two halves. Scoop out the pulp from both the halves and chop them. Add to the mixed vegetables in the bowl.

Step 7

Pour the prepared lemon dressing also in the bowl.

Step 8

Add in the toasted/roasted nuts, seeds and chopped parsley.

Step 9

Next add crumbled feta.

Step 10

Toss and mix well so that the veggies are coated evenly with the dressing.

Step 11

Serve the vegetable salad immediately. While serving garnish with feta and chopped parsley.