My all-time favorite heart-healthy food to use in my cooking are Hass Avocados. I love the creaminess and versatility of these avocados and the fact that they are loaded with heart-healthy omegas. I eat them mashed on whole grain toast, in guacamole, and my favorite salads.
Get more recipes like this one on the Hass Avocado Board’s official site and love one today.
I know eating vegetables can be super cumbersome if you just stick to the steamed, or even canned varieties. The truth is, there is no fun in those. By adding colorful veggies to your shopping list like rainbow peppers, avocados, tomatoes, and cucumber you have the basis for endless salad possibilities.
Right now, I am all about fresh and quick salads that can be prepped ahead of time.
In honor of June being Fresh Fruit and Veggies Month, I wanted to share a fun and tasty recipe with you all.
This Avocado Feta Salad is perfect because the peppers, tomato, and cucumber can be chopped ahead of time and stores well in your fridge. When lunch or dinnertime rolls around, all you have to do is slice open a ripened avocado, and whip up the quick lemon dressing.
Add these fresh ingredients to your pre-chopped veggies, and top with a little feta cheese for a perfectly balanced dish.
Here is how to make Avocado Feta Salad *serves 2
- 4 mini rainbow peppers in red, orange, and yellow
- 3 small seedless cucumbers, or one large one diced
- 1/2 cup cherry tomatoes sliced
- 1 avocado chopped into small pieces
- 2 teaspoons low fat, or fat-free feta cheese
- juice of 1 small lemon
- 2 tablespoons of olive oil
- 1/2 tablespoon of Dijon mustard
- pepper to taste
Chop all veggies into bite-sized pieces and place them in a large bowl
In a small dish, combine the lemon juice, mustard, oil, and black pepper- whisk until mixed
Add the dressing to the veggies and toss
Serve in avocado shells, or a bowl topped with a small amount of feta cheese- Enjoy!