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Monday, October 7, 2013

Avocado Feta Salsa

Avocado Feta Salsa
 You may have noticed an influx of avocado recipes around here lately, and that's because they were dirt cheap at the grocery store for a few weeks so I did what any avocado lover would and snatched them up in large quantities. We definitely had no problem finishing them off, and got to enjoy them in a few new ways, like the grilled salmon with avocado salsa and a chicken recipe that I'll be sharing soon!
Pin Itsalsa
This is actually an oldie but a goodie, a recipe that I pulled from The Sweets Life archives because it was desperate for a dusting off and a new photograph or two! Actually, it could be argued that its pretty similar to the salsa atop the salmon referenced above, except that it uses a few unexpected ingredients, like parsley and oregano and red wine vinegar! 

You can serve this with tortilla chips as an appetizer, but it also makes a good side salad. We've eaten it both ways and it certainly doesn't last long. Make it for a football game this season and watch it disappear!

One Year Ago: Scotcheroos
Two Years Ago: Roasted Sweet Potato Salad with Toasted Pecans & Dried Cranberries and Pumpkin Cinnamon Streusel Buns
Three Years Ago: Gingersnaps & Cookies and Cream Rice Krispie Treats
Four Years Ago: Stuffed Mushrooms

Avocado Feta Salsa
from The Sweets Life archives

-2 plum tomatoes, chopped
-1 avocado, chopped
-1/4 cup red onion, finely chopped
-1 clove garlic, minced
-1 tbsp parsley, finely chopped
-1 tbsp oregano, finely chopped
-1 tbsp olive oil
-1 tbsp red (or white) wine vinegar
-1/2 cup feta, crumbled

1. Mix all ingredients in a small bowl. Cover and chill for 2 hours. Serve with tortilla chips.
(the salsa can be made several hours ahead of time if you prefer, but then don't add the avocado until just before serving to prevent browning)