Best 4 Greek Salad By Avocados From Mexico Recipes

GREEK SALAD BY AVOCADOS FROM MEXICO

Steps:

• Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
• Add salt and pepper to taste, toss. Top with feta.

GREEK SALAD BY AVOCADOS FROM MEXICO

Steps:

• Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
• Add salt and pepper to taste, toss.
• Top with feta.

GREEK SALAD BY AVOCADOS FROM MEXICO

Steps:

• Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice.
• Add salt and pepper to taste, toss.
• Top with feta.

GREEK COUSCOUS SALAD STUFFED AVOCADOS

Steps:

• Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
• Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
• Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
• Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.