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Gluten Free
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Nut Free
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Vegetarian
Simple Olives and Avocado Salad with Feta
I am so glad that the previous week is over. It was a tough one. My kids were sick one after the other with gastroenteritis, which is like stomach flu. Vomiting, cranky, and frequent trips to the bathroom. Finally, it’s over!
Today is Monday, also the busiest day at the gym. Did you know that if you want to start eating healthier and changing your health that Monday is the best day to do it? Yup, people who start eating healthier on a Monday, are more successful at staying motivated than if they start on any other day.
This simple salad is a great one to start your week off right. You can pair it with fish or poultry or just eat it as is. Olives, avocados, tomatoes, and feta work great together. It’s low in calories, and there are many health benefits to any of the ingredients in this salad. Olives are beneficial for cardiovascular health. If you are low on iron, olives are perfect to eat. Avocado improves nutrient absorption such as vitamin A, vitamin C, and vitamin B-6 found in tomatoes.
What do I need to make this salad?
Tomatoes contain folate and vitamin C.
Avocados give your body healthy fats and fiber.
Green onion contains vitamin K, which helps the blood to clot.
Kalamata olives are filled with iron and oleic acid. Oleic acid helps to improve heart health.
Feta cheese is a great source of calcium and protein!
And for the dressing:
- fresh dill
- ground black pepper
- olive oil
How to make a Simple Olives and Avocado Salad with Feta
Simple Olives and Avocado Salad with Feta
Equipment
- knife
- cutting board
- salad bowl
- mixing spoon
Ingredients
- 2 tomatoes, chopped
- 1 ripe avocado, chopped
- 1 stem green onion, chopped
- ¼ cup kalamata olives
- 3 Tbsp feta cheese, crumbled
- 1 stem fresh dill, chopped
- ⅛ tsp ground black pepper
- 2 Tbsp extra virgin olive oil
Instructions
- Chop 2 tomatoes, 1 ripe avocado, and 1 stem of green onion.
- Add 1/4 cup kalamata olives and 3 Tablespoons crumbled feta cheese.
- Dressing: Stir together 1 stem chopped fresh dill and 1/8 teaspoon ground black pepper with 2 Tablespoons extra virgin olive oil.