Salads appear on my table year round, but they are especially suited to the summer months when the produce is fresh and local and lighter meals are in order. All the fixings of your usual Greek salad are featured here — fresh vegetables, olives and feta — but the twist here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for some extra creaminess. The possibilities here are endless really, although a healthy helping of good quality olives and cheese are in my mind essential.
This refreshing variation on my usual Greek salad is rather substantial and could easily be a meal in itself, although I found it especially satisfying when paired with baked falafel stuffed in pita breads.
|Avocado Greek Salad|
|Recipe by Lisa Turner|
Published on July 10, 2014
A modern-style Greek salad with a zesty dressing, plenty of feta cheese and Kalamata olives, and chunks of avocado to provide a creamy texture contrast and a dose of added nourishment
Other substantial salads to try from Lisa's Vegetarian Kitchen:
Chickpea Salad with Goat Cheese, Olives and Arugula
Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons
On the top of the reading stack: Midnight's Children by Salman Rushdie
Audio Accompaniment: Dubfire