Greek Salad By Avocados From Mexico Recipes
GREEK SALAD BY AVOCADOS FROM MEXICO
Categories Cheese Avocado Tomato Leafy Green
Number Of Ingredients 11
Steps:
- Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
- Add salt and pepper to taste, toss. Top with feta.
GREEK SALAD BY AVOCADOS FROM MEXICO
Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
Provided by Avocados from Mexico
Categories Avocados from Mexico
Yield 4
Number Of Ingredients 11
Steps:
- Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
- Add salt and pepper to taste, toss.
- Top with feta.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 20.4 g, Cholesterol 33.4 mg, Fat 38.8 g, Fiber 7.6 g, Protein 9.1 g, SaturatedFat 9.8 g, Sodium 989.5 mg, Sugar 3.8 g
GREEK SALAD BY AVOCADOS FROM MEXICO
Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
Provided by Avocados from Mexico
Categories Avocados from Mexico
Yield 4
Number Of Ingredients 11
Steps:
- Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
- Add salt and pepper to taste, toss.
- Top with feta.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 20.4 g, Cholesterol 33.4 mg, Fat 38.8 g, Fiber 7.6 g, Protein 9.1 g, SaturatedFat 9.8 g, Sodium 989.5 mg, Sugar 3.8 g
GREEK COUSCOUS SALAD STUFFED AVOCADOS
I make this recipe on repeat not only because it's delicious, but because it's so convenient for meal prepping for the week. I like to make the couscous salad and the vinaigrette the beginning of the week and refrigerate them in separate airtight containers. Then when I'm ready for lunch or a snack, I'll dress the amount of salad I want and serve it over an avocado for a quick, delicious and filling meal. It's also perfect to have on hand when my friends visit because it takes no time at all to put together and the presentation looks fantastic.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
- Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
- Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
- Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.
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