by Emily Richards PH Ec.
Enjoy as a side dish or add some canned tuna or salmon, grilled chicken or steak for a light lunch.
120 cal Serves 4
Prep time
0h 10m
Cook time
Total time0h 10m
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
Step 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.
Tips
- 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.
Recipe developed by Emily Richards PH Ec. © Heart and Stroke Foundation 2017.