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Avocado feta salsa
Chunky tomato, avocado and feta salsa with fresh herbs. Makes 2 cups
A chunky, savoury salsa of tomatoes and creamy avocado with onion, garlic, fresh parsley and oregano, dressed with olive oil and wine vinegar and finished with crumbled feta. It's best after a couple of hours in the fridge. Serve it with pitta bread or tortilla chips.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 2 tomatoeschopped
- 1 ripe avocadopeeled, stoned and chopped
- 1 ¼ oz onion¼ cup, finely chopped
- 1 garlic clovecrushed
- 1 tbsp fresh parsleysnipped
- 1 tbsp fresh oreganochopped
- 1 tbsp olive oil
- 1 tbsp red or white wine vinegar
- 3 ½ oz feta cheesecrumbled
- 1 pinch saltor to taste
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Method
0/4 doneStep 1: In a bowl, gently stir together 2 tomatoes, 1 ripe avocado, 1 ¼ oz onion, 1 garlic clove, 1 tbsp fresh parsley and 1 tbsp fresh oregano.
Step 2: Stir in 1 tbsp olive oil, 1 tbsp red or white wine vinegar and 1 pinch salt.
Step 3: Lastly, stir in 3 ½ oz feta cheese.
Step 4: Cover and chill for 2–6 hours. Serve with pitta bread or tortilla chips.
120 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 4 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does avocado feta salsa take?
- About 15 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of ripe avocado?
- Mashed peas with lemon juice (for dips).
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