Avocado-Feta Salsa Recipe Reminder

Jan here, with another Recipe Rerun ...err...Reminder...

I've been traveling - our semi-annual trip to Michigan and Indiana to visit family - and that means no cooking at all!

But we did stop by Jacob and Katie's (our son and daughter-in-law's) new home in Illinois on the way back! Visiting family is a great reason to love traveling!

Anyway, I wanted to make this recipe this week, so I dug it out of the old posts. I get so hungry just looking at those pictures!

* * * * *

Avocado-Feta Salsa

Yes, you read that right - Avocado and Feta together in a salsa.

It's fabulous!

Start here:

Avocado, tomato, red onion and cilantro. Chop it all up.

And then add a bit of this:

Throw in some garlic and a bit of oregano, and then mix it all together with a splash of olive oil and some apple cider vinegar (or red wine vinegar - whatever you have handy).

And here's the hard part.

Refrigerate for 2 to 6 hours.

*tap, tap, tap*

And then it's good to go! You can eat it with tortilla chips, pita chips, or.....

Twice-baked Zucchini Rounds! 

Take one of those big zucchinis - you know, the ones that were hiding in your garden until they're gargantuan size and you don't know what to do with them - and slice a few 1/4" thick rounds.

Cover both sides with olive oil, and bake on a cookie sheet for 5 minutes or so at 375°. Then take them out of the oven and top them with your favorite combo. I used the Avocado-Feta Salsa. Stick them back in the oven and broil them for a few minutes, or until the cheese starts melting.

Delicious!

I had a few of these for lunch with my Salmon with Garlicky Spinach (recipe here). It was a low-carb extravaganza!

And last week I put the salsa on my hamburger - now that was delicious!

Okay, I know I need to give you the official recipe:

Avocado-Feta Salsa

(originally from AllRecipes.com)

Ingredients:

1 plum tomato, chopped

1 ripe avocado, peeled, pitted and chopped

2 Tablespoons finely chopped red onion

1 clove garlic, minced (or 1/2 teaspoon garlic powder)

1 teaspoon oregano

1 Tablespoon olive oil

1 Tablespoon vinegar (apple cider vinegar, or red wine vinegar)

2 Tablespoons crumble feta cheese

Mix together gently. Cover and chill for 2 to 6 hours.

* * * * *

This is another quick and easy lunch! Just right for me since I'm trying to squeeze eating in between writing and packing up the house for our big move! Stay tuned for the details!

Jan Drexler spent her childhood dreaming of living in the Wild West and is now thrilled to call the Black Hills of South Dakota her home. When she isn’t writing she spends much of her time satisfying her cross-stitch addiction or hiking and enjoying the Black Hills with her husband of more than thirty-six years.

Avocado-Feta Salsa

by Jan Drexler


Yes, you read that right - Avocado and Feta together in a salsa.

It's fabulous!

I first shared this recipe five years ago, but was reminded of it last week when the ladies of our church had our quarterly fellowship meal. One of my friends - I never did find out who - made a salad with a black bean salsa, and it was delicious. That's when I thought I should find this recipe again....

Start here:

Avocado, tomato, red onion and cilantro. Chop it all up.

And then add a bit of this:

Throw in some garlic and a bit of oregano, and then mix it all together with a splash of olive oil and some apple cider vinegar (or red wine vinegar - whatever you have handy).

And here's the hard part.

Refrigerate for 2 to 6 hours.

*tap, tap, tap*

And then it's good to go! You can eat it with tortilla chips, pita chips, or.....

Twice-baked Zucchini Rounds! 

Take one of those big zucchinis - you know, the ones that were hiding in your garden until they're gargantuan size and you don't know what to do with them - and slice a few 1/4" thick rounds.

Cover both sides with olive oil, and bake on a cookie sheet for 5 minutes or so at 375°. Then take them out of the oven and top them with your favorite combo. I used the Avocado-Feta Salsa. Stick them back in the oven and broil them for a few minutes, or until the cheese starts melting.

(2018 update - You could do the same thing with eggplant rounds. Oh, my, I'm getting hungry!)

Delicious!

I had a few of these for lunch with my Salmon with Garlicky Spinach (recipe here). It was a low-carb extravaganza!

And last week I put the salsa on my hamburger - now that was delicious!

(2018 update - don't forget, you can also toss the salsa in with your favorite salad greens.)

Okay, I know I need to give you the official recipe:

Avocado-Feta Salsa

(originally from AllRecipes.com)

Ingredients:

1 plum tomato, chopped

1 ripe avocado, peeled, pitted and chopped

2 Tablespoons finely chopped red onion

1 clove garlic, minced (or 1/2 teaspoon garlic powder)

1 teaspoon oregano

1 Tablespoon olive oil

1 Tablespoon vinegar (apple cider vinegar, or red wine vinegar)

2 Tablespoons crumble feta cheese

Mix together gently. Cover and chill for 2 to 6 hours.

Now, doesn't that sound easy? And so, so good. ;-)

What others ways can you think of to use this salsa - or any salsa?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.

July and Avocado-Feta Salsa

July, July, July!

Last week I told you that July is super busy at our house. This year seems even busier!

Saturday was my birthday.

And that sweet thing was my birthday cake :) In a house with two bakers in residence, neither of us had the time or energy to bake a cake. So I took the easy way out.

Why didn't we have time or energy? Because I asked for a special birthday treat - a family hike to the top of Harney Peak, the highest mountain between the Rockies and the Pyrenees.

Here are some of the sights along the way:

Our goal - the fire tower at the top!

But with a 4:30 wake-up call and six hours of hiking before noon, we were wiped out. Therefore, Hostess baked my birthday cake and Klondike took care of the ice cream. :)

And while I haven't been baking, I have been cooking. Here's a foretaste of next week's recipes for "brinner."

Virginia told me about a Facebook group for Cast Iron cooking enthusiasts, and I've been finding the best recipes! Here's where you can join the group: Cast Iron Cooking.

Or you can wait until Virginia and I share our favorites.

And I haven't forgotten about the sourdough! Waiting for the weather to cool off, first. We're in the mid-90's this week.

Meanwhile, I'm sharing a great rerun recipe from a couple summers ago. This is definitely going on this week's menu!

Avocado-Feta Salsa

Yes, you read that right - Avocado and Feta together in a salsa.

It's fabulous!

Start here:

Avocado, tomato, red onion and cilantro. Chop it all up.

And then add a bit of this:

Throw in some garlic and a bit of oregano, and then mix it all together with a splash of olive oil and some apple cider vinegar (or red wine vinegar - whatever you have handy).

And here's the hard part.

Refrigerate for 2 to 6 hours.

*tap, tap, tap*

And then it's good to go! You can eat it with tortilla chips, pita chips, or.....

Twice-baked Zucchini Rounds! 

Take one of those big zucchinis - you know, the ones that were hiding in your garden until they're gargantuan size and you don't know what to do with them - and slice a few 1/4" thick rounds.

Cover both sides with olive oil, and bake on a cookie sheet for 5 minutes or so at 375°. Then take them out of the oven and top them with your favorite combo. I used the Avocado-Feta Salsa. Stick them back in the oven and broil them for a few minutes, or until the cheese starts melting.

Delicious!

I had a few of these for lunch with my Salmon with Garlicky Spinach (recipe here). It was a low-carb extravaganza!

And last week I put the salsa on my hamburger - now that was delicious!

Okay, I know I need to give you the official recipe:

Avocado-Feta Salsa

(originally from AllRecipes.com)

Ingredients:

1 plum tomato, chopped

1 ripe avocado, peeled, pitted and chopped

2 Tablespoons finely chopped red onion

1 clove garlic, minced (or 1/2 teaspoon garlic powder)

1 teaspoon oregano

1 Tablespoon olive oil

1 Tablespoon vinegar (apple cider vinegar, or red wine vinegar)

2 Tablespoons crumble feta cheese

Mix together gently. Cover and chill for 2 to 6 hours.

And I thought it would be fun to end up with a couple rerun Thatcher pictures. He was about six months old here. :)

Okay, it's time for me to get back to working on the second installment of my trilogy from Revell, "Mattie's Pledge." I love this story, but the deadline is looming!

How is your July going? Weddings? Birthdays? Cousin Paloozas? What is your favorite part of the month?

Avocado-Feta Salsa

Yes, you read that right - Avocado and Feta together in a salsa.

It's fabulous!

Start here:

Avocado, tomato, red onion and cilantro. Chop it all up.

And then add a bit of this:

Throw in some garlic and a bit of oregano, and then mix it all together with a splash of olive oil and some apple cider vinegar (or red wine vinegar - whatever you have handy).

And here's the hard part.

Refrigerate for 2 to 6 hours.

*tap, tap, tap*

And then it's good to go! You can eat it with tortilla chips, pita chips, or.....

Twice-baked Zucchini Rounds! 

Take one of those big zucchinis - you know, the ones that were hiding in your garden until they're gargantuan size and you don't know what to do with them - and slice a few 1/4" thick rounds.

Cover both sides with olive oil, and bake on a cookie sheet for 5 minutes or so at 375°. Then take them out of the oven and top them with your favorite combo. I used the Avocado-Feta Salsa. Stick them back in the oven and broil them for a few minutes, or until the cheese starts melting.

Delicious!

I had a few of these for lunch with my Salmon with Garlicky Spinach (recipe here). It was a low-carb extravaganza!

And last week I put the salsa on my hamburger - now that was delicious!

Okay, I know I need to give you the official recipe:

Avocado-Feta Salsa

(originally from AllRecipes.com)

Ingredients:

1 plum tomato, chopped

1 ripe avocado, peeled, pitted and chopped

2 Tablespoons finely chopped red onion

1 clove garlic, minced (or 1/2 teaspoon garlic powder)

1 teaspoon oregano

1 Tablespoon olive oil

1 Tablespoon vinegar (apple cider vinegar, or red wine vinegar)

2 Tablespoons crumble feta cheese

Mix together gently. Cover and chill for 2 to 6 hours.

And we'll end up with a few Thatcher pictures. I'm out of town this week and really missing this guy!