- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted and halved
- 1 Avocado from Mexico, cubed
- 4 cups romaine lettuce
- 1/2 cup roughly chopped parsley
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 lemon, juiced
- 1 cup crumbled Greek feta cheese
- Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
- Add salt and pepper to taste, toss.
- Top with feta.
04/25/2018
recipepes.com
Greek Salad by Avocados From Mexico, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
