Avocado, Tomato and Feta salad
This is our favorite salad, which I make it a lot, and everyone who tries it loves it. You might say, it is a love at first bite (or even sight:)
It all started with the Caprese Salad. I made it pretty often, but my son never learned to appreciate fresh mozarella, so I started substituting it with feta (we absolutely love feta in this house!), and then one day I decided to add avocados to it (I must say, avocados are #1 food in my family!). The result was this incredibly colorful and very delicious salad! Now I make it every Saturday morning, when my family gathers around the kitchen table for breakfast:)
Oh, and when I don’t have fresh basil, I use dry oregano (my husband’s favorite dry herb).
Avocados. Well, what can I say, we eat it every single day. My husband puts in his breakfast smoothies, I use it instead of butter or mayo on my sandwiches, add it to my salad dressings to make them richer. It is such a versatile fruit! You know that it is a fruit, right? I even grow an avocado plant on my deck (planting it in my yard won’t work with our cold winters, so soon it will come inside. Can you believe- avocado tree in my living room?…………)
Well, how good is it for you? Very good! It is rich in monounsaturated fat that is easily burned for energy (monounsaturated oil is considered to be a “good fat” which reduces levels of bad cholesterol in our blood and lowers our risk of stroke and heart disease. Who wouldn’t like that in their food, right?
Avocados are also very high in potassium (more than twice the amount found in a banana), and contain close to 20 essential health-boosting nutrients, including fiber, Vitamin E, B-Vitamins, Folic acid, Vitamin C, Vitamin K, etc….Oh, and an average avocado has around 4 grams of protein. We need protein, right?
Well, enough talk, let’s make the salad!
2 ripe avocadoes
feta (or goat cheese)
salt, black pepper
Step 1. Cut avocado in half length wise, and then slice it right in the shell.
Use a spoon to get the flesh out
Step 2. Arrange avocado pieces on a plate, here I cut each slice in half right in the plate, but you can do it in a shell also:
Step 3. Slice tomatoes, and then cut each slice in half as well. Arrange on the plate between avocado pieces.
Step 4. Add basil leaves- you decide how many of those you want in your salad. If the leaves are big, I usually tear them instead of using a knife. Cutting will just bruise the delicate basil. Sprinkle with salt (use sparingly, because feta is salty, remember?) and black pepper (preferably from the pepper grinder).
Step 5. Sprinkle with feta cheese.
Or goat cheese (plain or with herbs- if using cheese with herbs like I did here, using fresh herbs is not necessary, but again, it’s up to you)
Step 6. Sprinkle with good quality unrefined cold pressed olive oil. (We like Kalamata olive oil from Trader Joe’s.)
Here is another idea for this salad- using heirloom yellow tomatoes
You can also mix all the ingredients and serve this salad in a bowl adding greens (I have endive here)
Or instead of basil add some cilantro (if I don’t have fresh herbs I use dry oregano)- there are a lot of options, and every one of them is delicious!