A perfectly easy summer side, or a light and refreshing dinner with some added chicken.
The firm avocado keeps its shape nicely, and the juicy cherry tomatoes add a big burst of flavor.
A quick shallot dressing adds zing and tang, which complements the acidity of the tomatoes nicely.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The full recipe is below, but here’s a back pocket guide to make this easy salad.
(The avocados will take on some brown color, but they’re still OK to eat.)
double-check you store the salad in an air-tight container in the fridge.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Just before serving, mix up the salad again to distribute any juices or dressing that has settled.
This salad should not be frozen.
The ingredients, specifically the cucumbers and tomatoes, may turn mushy and mealy once thawed.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
)shallot, finely chopped (about 3 Tbsp.)
2Tbsp.extra virgin olive oil
2Tbsp.red wine vinegar
1/2tsp.kosher salt
1/2tsp.black pepper
3firm-ripemedium(4 1/2 oz.
each)avocados, chopped (about 2 cups)
2Persiancucumbers(3 oz.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Add topping:
Transfer to a dish, and top evenly with feta cheese.
Frequently Asked Questions
Yes, this salad can be made up to a day ahead.
However, the avocado may begin to turn brown.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Swap the feta for crumbled goat cheese, which is also crumbly and salty like feta.
you could also go for cotija, which is milder and less salty but still provides nice creamy texture.
