Tomato, Cucumber & Avocado Salad


·      1 ½ cups of cherry tomatoes

·      1 peeled and seeded then diced cucumber

·      1 diced avocado

·      4 oz. cubed feta cheese

·      2 tbs. minced red onion

·      2 tbs. olive oil

·      1 handle or 2 tbs. minced parsley

·      2 tbs. red wine vinegar

·      salt and pepper to taste


1.     Cut cherry tomatoes in half. Add to bowl.

2.     Peel and seed one cucumber and dice.

3.     Remove pit, dice avocado and using spoon scoop out the avocado from the peel.

4.     Cube feta. Add everything to bowl.

5.     Wisk together olive oil, red wine vinegar and black pepper then pour over salad.

Toss gently so the feta and avocado don’t break up.

Recipe credit:

6-Ingredient Mexican-Style Quinoa Salad

Servings 8


·      1/2 cup dry quinoa, pre-rinsed

·      1 (15-ounce) can black beans, drained and rinsed

·      1 cups salsa, no-sugar added

·      1 cup corn kernels

·      1 teaspoon chili powder

·      1 avocado, peeled and small diced


Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to a simmer, cover and cook until most moisture is absorbed, about 12-15 minutes. Turn off heat and leave covered quinoa on burner for 5 minutes.

Add to cooked quinoa, black beans, salsa, corn, and chili powder. Add salt and pepper to taste. Toss to combine then add diced avocado and gently toss. Add salad to a serving dish and serve. Salad can also be enjoyed cold.

Recipe credit: