Tomato, Cucumber, Avocado Salad

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Pickles

  Cucumber, sweet, low sodium (includes bread and butter pickles)

  1 small or 15g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Feta cheese

  4 oz or 113g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Parsley

  Raw

  100g

• Olive Oil

  365 Everyday Value

  2 tbsp or 30g

• Red wine vinegar

  1 tsp or 5g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl. Peel and seed one cucumber and dice. Add to bowl. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl. Cube feta and add to bowl. Add minced red onion and minced parsley to bowl. Whisk together olive oil, red wine vinegar and black pepper - pour over salad. Toss gently so the feta and avocado don't break up. Serve immediately. If refrigerating - keep the avocado aside and add before severing.