Avocado Greek Salad

Avocado Greek Salad

Makes 6 servings

Ingredients

Salad:

• 1 small head romaine lettuce, torn into pieces
• 1 small head radicchio, cut into pieces
• 1/2 English cucumber, sliced
• 1/2 red bell pepper, seeded and cut into strips
• 1/2 green bell pepper, seeded and cut into strips
• 1 pint cherry tomatoes, halved
• 1 small red onion, cut into half rings
• 1 to 1 1/2 cups Kalamata olives, pitted and halved
• 2 avocados, cut into chunks
• 1 1/2 cups feta cheese, crumbled

Dressing:

• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• juice from 1 lemon (3 tablespoons)
• 1 tablespoon fresh thyme (1 teaspoon dried)
• 1 tablespoon fresh chopped oregano(1 teaspoon dried)
• 1 tablespoon fresh chopped basil leaves (1 teaspoon dried)
• fresh cracked black pepper and sea salt to taste
• a few sprinkles of dried red chili flakes (optional)

Instructions

1. To make the dressing, whisk together all of the ingredients in a small bowl.
2. In a large bowl, toss together the lettuce, radicchio, cucumber, peppers, tomatoes, onion and olives.
3. Just before serving, peel and pit the avocados and cut into bite-size pieces. Tansfer the avocado to a small bowl and gently toss with a few tablespoons of the dressing.
4. Toss the salad with the remaining dressing. Serve the salad topped with chunks of avocado and the crumbled feta cheese.

Content and Image from foodandspice