Greek Salad with Avocado
Try this Greek Salad with Avocado recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup red wine vinegar
- 2 teaspoons sugar
- 1/2 cup extra virgin olive oil
- 1 tablespoon oregano
- 2 english cucumbers peeled in stripes and cut into 1/2 inch
- 11/2 pounds small tomatoes i use cocktail tomatoes, stemmed and quartered
- 1/2 red onion thinly sliced
- 11/2 cups kalamata olives pitted and halved
- 1/4 cup italian flat leaf parsley chopped
- 2 avocados, pitted and cut into chunks
- 1 cup feta cheese broken into large chunks
- 2 cloves garlic peeled and minced
- 1 teaspoon each of kosher salt and freshly ground black peppe
- Carbohydrate 19.7688995361967 g
- Cholesterol 16.6875000141068 mg
- Fat 20.9731132676271 g
- Fiber 6.95876224641649 g
- Protein 6.33744884084188 g
- Saturated Fat 5.09815053435911 g
- Serving Size 1 1 Serving (452g)
- Sodium 1323.34420651876 mg
- Sugar 12.8101372897802 g
- Trans Fat 1.00575470787295 g
- Calories 275 calories
In a large serving bowl, combine the cucumbers, tomatoes, red onion, kalamata olives and parsley. Place the avocado in a small bowl and set aside.In a small canning jar, combine the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.Pour 1 tablespoon or so of the dressing on the avocado and gently mix to coat. Pour the rest of the dressing on the cucumber mixture and toss to coat. Add the avocado to the salad and top with chunks of feta cheese, and serve.
