The Avocado

The avocado is packed full of goodness. It is rich in vitamin E and is good for heart health. Its  mono-unsaturated fats improve skin tone and help protect against wrinkles. The avocado is good for people suffering from diabetes and arthritis.

Here's a recipe from Green Valley Kitchen which is quick, simple and delicious. The addition of feta cheese makes it a meal in itself - an ideal lunch dish, especially accompanied by warm home-made bread. Avocado does not refrigerate well.  So if you are not eating it right away, wait to add the avocado until just before serving.

Tomato Cucumber Avocado Salad

Serves: 2
Ingredients

1½ cups of chopped tomatoes - I used cherry tomatoes
1 cucumber - peeled and seeded then diced
1 avocado - diced
4 oz feta cheese - cubed
2 tbs minced red onion (soak the red onion slice in a little water, for a couple of minutes, before mincing.  This will remove some of the raw onion taste.)

1 handful parsley - minced - about 2 tbs

2 tbs olive oil
1 tbs red wine vinegar
8 twists of black pepper from a pepper mill

Instructions

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.

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