Something light for hump day – avo, tomato and fetta salad

Welcome to Wednesday! By this stage we are immersed in the week and lots of us can’t be bothered cooking something complicated.

What do you like to cook mid-week? Do you have a go-to recipe which you call on when things are getting a little overwhelming? If you do have one, I’d love to hear about it in the comments section below.

If you don’t have a recipe or two that you call on when you’re busy and fall back to take-aways or pre-made food – then this week I challenge you to find a recipe that you can whip up in 30 minutes or less. It’ll make life less stressful, be healthier for you and your family, and be so much kinder to your hip pocket.

I think mid-week is a time to have something quick, easy, light, but most of all – yummy.

This salad is ideal, and can be served with some simply grilled chicken. Put 3 chicken breasts, which you have cut into strips, into a bowl along with 2 crushed cloves of garlic, the zest and juice of half a lemon and some dried oregano and a good amount of sea salt and freshly ground black pepper. Toss to coat the chicken and cook in a hot frying pan or on a griddle pan, if you have one, until golden and cooked through.

But before you do that, whip up the salad:

AVOCADO, TOMATO AND FETTA SALAD

  • 2 handfuls of mixed lettuce leaves
  • 1 punnet of cherry tomatoes
  • 1 lebanese cucumber
  • 150gms of green, pitted olives
  • 1/3 of a cup of diced, soft fetta
  • 1 large avocado
  • 3 tbs of balsamic vinegar
  • 2 tbs of olive oil (extra virgin, if you have it)
  • Salt and freshly ground black pepper

Method:

Wash and dry the lettuce leaves and put into a large serving bowl.

Cut the cherry tomatoes in half and add to the bowl.

Cut the lebanese cucumber lengthways and deseed using a spoon. The seeds are really watery and bitter. Chop the cucumer thinly and add to your bowl.

Add the diced fetta and olives and toss everything together.

Once you are ready to serve, drizzle over the balsamic, olive oil and salt and pepper and toss gently.

Cut the avocado in half. Remove the nut in the middle by tapping it with your knife and turn it. It should some away from the flesh. Use a teaspoon to scoop out segments and put them on top of the salad.

Divide the salad between four plates, and top it with the grilled chicken, as described above, or whatever other meat you like. This makes the salad a really nice, refreshing meal.

Be Inspired~

Lisa 

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About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at lisamary@uforicfood.com

Posted on March 16, 2011, in Quick and easy, Salads, summer treats, Vegie recipes and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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