Ingredients
- 2 ripe medium avocados, diced
- 4 ounces feta (block-style, cubed for best texture)
- 3 medium Roma tomatoes, seeded and diced
- ⅓ cup diced red onion
- 2 cloves garlic, minced
- ½ cup chopped parsley or cilantro
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon fine sea salt, or to taste
Instructions
- Dice avocados, ensuring they’re ripe but still firm to maintain texture.
- Cube the feta for better flavor and structure.
- In a medium bowl, combine diced avocado, feta, tomatoes, red onion, garlic, and chopped herbs.
- Drizzle in the olive oil and vinegar, then sprinkle with salt.
- Gently fold all ingredients together using a large spoon. Avoid over-mixing to keep the avocado chunky.
- Transfer to a serving bowl and enjoy with crackers, chips, flatbread, or as a standalone dip.
Notes
- Use block feta instead of crumbled for a creamier texture and better flavor.
- Best served fresh, but can be stored covered in the fridge for up to 1 day.
- Optional: add a pinch of crushed red pepper for a little heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
