In feijoa, remove the remaining flower, cut in half lengthwise and thin slices across. Immediately sprinkle with lemon juice, so that the pulp does not darken (I have it, after all, darkened).
Cut the cheese into cubes, cabbage into strips, and celery into thin slices.Season the salad with olive oil, pepper to taste, let it stand for 4-6 hours (I did not have it so much. No more than 30 minutes have passed).
Note that the salt is not specified here. If you do not have enough of it, add it to taste.