Avocado Greek Salad

I have been so incredibly busy with my new job and summer classes, that I appreciate this recipe now more than ever (seriously I make this at least 5 times a week). It takes no time to throw together and stores really well in to-go containers so I can eat it on the run!

This is my version of a Greek salad. It’s light and refreshing, yet satisfying. You can eat it for lunch or pair it with some grilled chicken or salmon for a great summer dinner.

Here’s what you’ll need:

• 1 cucumber
• 1-2 handfuls of cherry tomatoes
• 1 yellow bell pepper
• 1 avocado
• Thinly sliced red onion (I only use a little, I find it overpowering)
• 2 tsp Italian seasoning blend (salt and pepper with oregano and dried basil works great too)
• Goat/Sheep feta cheese
• Fresh basil * this is a must (It’s delicious)
• lemon juice from half a lemon
• 1-2 tablespoon of red wine vinegar (apple cider works great too)
• 1-2 tablespoons olive oil

Here’s how to do it:

1. Chop the yellow pepper, cucumber, and avocado into 3/4 -1-inch squares and cut the tomatoes in half. Thinly slice the red onion, and put all the ingredients in a large bowl.
2. Add the lemon juice, vinegar, olive oil, and seasoning blend. Toss to mix.
3. Top with feta cheese and sliced fresh basil.

Enjoy!