Summer Salad with Avocado, Feta, Tomatoes and Olives
Recipe Rating
Italian Dressing makes for a great Summer Salad.
This is a new twist on an old classic. When I was a kid my dad made this salad, only instead of avacado, he used raw onions - which I am not a fan of! If you are, you can easily add them to this recipe - but this one has been adapted for those who love the onion flavor, without that fresh onion taste!
I hope you enjoy this colorful summer salad. It makes for a great quick meal, or make a larger batch for bbqs and sharing! Because avocados can be tempermental this salad is best enjoyed same day. It's important to season the salad in layers, as described, it will give you a very complex and wonderful taste!
Preparation Time
Ingredients
- 1 Cucumber
- 1 Avacado, Ripe but not too ripe
- 8-12 Large Cherry Tomatoes, (or other tomatoes, equivalent amount)
- 1 sm can Black Olives
- 1/4 C Feta Cheese Crumbles
- 1/2 C Olive Oil
- 1/2 C Apple Cider Vinegar
- 1 Packet Italian Dressing Seasoning
- Few Dashes Sea Salt, Himalayan is best.
- Few Dashes Onion Powder
- Few Dashes Garlic Powder
Easy Preparation
Instructions
- Start with a medium sized mixing bowl. You shouldn't need more than a large knife and a cutting board. Before you chop, mix up your dressing. Keep in mind that you won't be using the entire bottle or batch of dressing for this one salad. You'll use about 1/4 cup.
- Start with the sturdier ingredients. I run a fork along the length of my cucumber as it releases the wonderful fragrance and looks beautiful in the salad. Cube as shown.
- Next, give a light dash of garlic powder, and onion powder. Drain the olives and put them in the bowl.
- Cube your avocado, but not too small, as you will want the chunks to be sturdy. Next cube your tomatoes and add the feta, and tomato cubes. Give the salad a nice thin layer of garlic powder and onion powder and a light salting. This salad does not require a ton of salt so don't overdo it!
- Pour the dressing over the veggies and toss gently. I do mean gently, as your avocado is soft.
- Serve immediately, or chill and serve within 3-4 hours to prevent oxidation of the avocado (oxidation = turning brown). (Lemon can prevent oxidation, but I've never tried it in this particular recipe!)
| Nutrition Facts | |
|---|---|
| Serving size: 1/4 of prepared salad | |
| Calories | 140 |
| Calories from Fat | 108 |
| % Daily Value * | |
| Fat 12 g | 18% |
| Saturated fat 3 g | 15% |
| Unsaturated fat 7 g | |
| Carbohydrates 4 g | 1% |
| Sugar 0 g | |
| Fiber 6 g | 24% |
| Protein 3 g | 6% |
| Cholesterol 7 mg | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Comments
AUTHORLet me know when you try it!
Yum! That looks delicious! I'll have to try it one of these days, a good salad is what we need in this hot summer. :)
- AUTHOR
And it is SO good - and easy! I whipped up a batch for lunch today and it took me under 10 minutes.
Thank you for commenting :)
Great hub! This salad has it all. Healthy, tasty, interesting, and beautiful to look at. Love the color combination. Nice that you put the nutrition information.
Sounds delicious!
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