Tuesday, December 1, 2009

Eat in. Avocado/feta salad.

It seems like everyone is ravenous when they get home from a long day at work. Rather than reach for the potato chips, popcorn or other quick fix, I try to make an easy, lettuceless salad.

My former, charming Chilean roommate taught me this salad recipe and it's great. It combines three of my favorite things: avocado, tomato, and bell pepper. That’s it. Just chop all the ingredients and toss in a bowl.

Somewhere I learned that people generally like ingredients to be the same size, things taste better when ingredients are the same size, so I try to cut all the vegetables to be the similar in shape and form.

Season with lemon juice, a little olive oil, balsamic vinegar, pepper and salt to taste and that’s it.

Good feta on top can make this salad amazing. I try to put the feta on after the olive oil but before the vinegar so it absorbs some of the vinegar and has some of that flavor, but that’s just me.

I also like to get a bell pepper a color other than green or red to make the salad more colorful, nutritious and, if I’m serving someone else, more presentable. Orange or yellow bell peppers work well in this, but red will do. Green bell peppers are a bit too bitter for this salad.

It's a very light but filling, nutritious salad, and very refreshing. Come to think of it, I think I'll be making this for dinner tonight.

-- Lauren Williams

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