Ingredients
Scale
- 2 ripe avocados, peeled, pitted, and diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Instructions
- 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.
- If desired, sprinkle the toasted pine nuts over the top of the salad for added crunch.
- Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
Notes
Serve this salad chilled or at room temperature. For a filling option, serve over cooked quinoa or couscous.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg