Rocky Mount Farmers Market – A Farm to Table Recipe

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TOMATO, CUCUMBER, AVOCADO SALAD
Serves: 2

Tomato_Cucumber_Avocado_SaladCU

INGREDIENTS
1½ cups of chopped tomatoes – I used cherry tomatoes
1 cucumber – peeled and seeded then diced
1 avocado – diced
4 oz feta cheese – cubed
2 tbs minced red onion
1 handful parsley – minced – about 2 tbs
2 tbs olive oil
1 tbs red wine vinegar
8 twists of black pepper from a pepper mill

INSTRUCTIONS
Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl. Peel and seed one cucumber and dice. Add to bowl. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl. Cube feta and add to bowl.
Add minced red onion and minced parsley to bowl.
Whisk together olive oil, red wine vinegar and black pepper – pour over salad.
Toss gently so the feta and avocado don’t break up. Serve immediately.
If refrigerating – keep the avocado aside and add before severing.

If you missed the original posts, Click Below

Rocky Mount Farmers Market

Farm to Table

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About Stepheny Forgue Houghtlin

Stepheny Forgue Houghtlin grew up in Evanston, IL. and is a graduate of the University of Kentucky. She is an author of two novels: The Greening of a Heart and Facing East. She lives, writes and gardens in NC. Visit her: Stephenyhoughtlin.com
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2 Responses to Rocky Mount Farmers Market – A Farm to Table Recipe

  1. Mary Ruth Anderson says:

    Sounds delicious, thanks! Mary Ruth

    Like

  2. A great suggestion from a friend: Try juice of real lemons in lieu of red wine vinegar for a Greek twist.

    Like

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