Avocado tomato feta salad

Enjoy as a side dish or add some canned tuna or salmon, grilled chicken or steak for a light lunch.
Emily Richards (PH Ec.)
Chopped tomatoes, avocado and feta on blue and white plate
4 servings /10 min

Prep 10 min / Cook 0 min

Ingredients
  • 3 tomatoes, chopped
  • 1 avocado, diced
  • 1 cup (250 mL) diced cucumbers
  • 1 small shallot, thinly sliced
  • 2 tbsp (25 mL) white balsamic vinegar
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 tbsp (15 mL) chopped fresh oregano
  • Pinch fresh ground pepper
  • 1/2 cup (125 mL) crumbled light feta
Directions
  1. In a large bowl, combine tomatoes, avocado, cucumber and shallot. Add vinegar, oil, oregano and pepper. Toss gently. Sprinkle with feta and toss again.

Tip: Be sure to buy your avocados a few days early. Look for firm green ones and let them ripen at home. The skin will darken and yield slightly when pressed. Cut the avocado in quarters then pull away from the pit and peel to dice.

Nutritional info per serving ( 1/4  or about 130 g  )
  • Calories 120
  • Protein 3 g
  • Total fat 9 g
    Saturated fat 2 g
    Cholesterol 5 mg
  • Carbohydrates  9 g
    Fibre 3 g
    Sugars 4 g  
    Added sugars 1 g
  • Sodium 75 mg
  • Potassium 370 mg

Recipe developed by Emily Richards PH Ec. © Heart and Stroke Foundation 2017.