Fun fact: avocados are actually fruits, specifically single-seeded berries. Fruits can get a bad wrap due to sugar content, but they can be great in salads, as in the green papaya salad I have featured.
Avocados are one of my favorite foods because they add a rich creaminess to vegetables, no matter the flavor profile. Avocados are considered a superfood because they are a clean and easy to digest source of antioxidants, soluble fiber, protein, and good fats. These monounsaturated fats help to regulate blood sugar and nourish the skin. Trace minerals are hard to find in our food these days because our soil has been depleted, but avocados offer valuable minerals such as magnesium, potassium, iron, and copper.
This Greek avocado salad showcases popular Mediterranean flavors in a recipe that is ready in minutes. The ingredients are simple and the freshest ones will provide the most potent flavor.
Roughly chop your ingredients and top with crumbled feta cheese.
Prepare a slightly sweet glaze by reducing balsamic vinegar and honey over heat medium heat.
Drizzle the glaze over your salad and mix. Get creative in how you serve your salad as I’ve done by repurposing avocado skins.
Greek Avocado Salad with Balsamic Glaze Dressing
- 1 cup Persian Cucumber (chopped)
- 1 cup Kalamata Olives
- 1 cup Cherry Tomatoes (sliced in halves)
- 2 Avocados (medium-sized cubes)
- 1/3 cup Basil (thinly chopped)
- 1/4 cup Feta Cheese (optional if you want to keep it paleo and vegan)
- 2 cups Balsamic Vinegar
- 1/4 cup Honey (to make it vegan: you can substitute for maple syrup)
- In a saucepan over medium heat, mix balsamic vinegar with honey in a saucepan over medium heat, stirring constantly. Once it has reached a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 - 30 minutes. Glaze should coat the back of a spoon.
- Mix the olives, cucumbers, tomatoes, avocado, and basil.
- Top with crumbled feta and drizzle the glaze over the mixture. Enjoy!