Tomato, cucumber, and avocado salad
Recipe by NCL Wellesley Cookbook
1 1/2 cups of cherry tomatoes, halved
1 cucumber, peeled, seeded and diced
1 avocado, diced
4 ounces feta cheese, cubed
2 Tbsp minced red onion (soak onion in water for a few minutes before mincing to remove raw onion taste)
1 handful parsley, minced (about 2 Tbsp)
2 Tbsp olive oil
1 Tbsp red wine vinegar
8 twists of black pepper from a pepper mill
1. Place tomatoes and cucumbers in a medium bowl.
Half avocado and remove pit. Scoop out the avocado flesh and dice.
Add diced avocado, feta cheese, minced onion and parsley to tomato/cucumber mixture.
2. Whisk together olive oil, red wine vinegar and black pepper.
Pour over salad.
Toss gently so the feta cheese and avocado don't break apart.
Serve immediately.
3. You can make this salad ahead, adding avocado and dressing just before serving.
side dishes June 16, 2016 03:09
Author Kathy Rodrigue
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