Ingredients
Salad Ingredients
- 2 pieces ripe avocados, peeled, pitted, and diced Use ripe avocados for the best flavor and creaminess.
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced Feel free to omit or replace with capers for a different flavor.
- 1/4 cup feta cheese, crumbled For a dairy-free version, omit the cheese.
- 1/4 cup fresh parsley, chopped You can also use other herbs like mint or dill.
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice Squeezing extra lemon juice helps prevent avocados from browning.
- 1 clove garlic, minced
- to taste Salt and black pepper
- 1/4 cup pine nuts, toasted Optional for added crunch.
Method
Preparation
- In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, diced cucumber, and sliced red onion.
- Add the sliced Kalamata olives, crumbled feta cheese, and chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
- Pour the dressing over the salad ingredients in the mixing bowl.
- Gently toss all the ingredients together until everything is well combined and evenly coated with the dressing.
Serving
- Serve the salad immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
- Sprinkle the toasted pine nuts over the top of the salad for added crunch.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 12gProtein: 5gFat: 22gSaturated Fat: 3gSodium: 270mgFiber: 8gSugar: 2g
Notes
This salad pairs beautifully with grilled meats or can be enjoyed as a light meal on its own. For a quick lunch option, serve it in a wrap or on toast. If you have leftovers, store in an airtight container in the refrigerator, best enjoyed fresh.
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