M i n d f u l c o o k i n g  

Avacado, Olive and Tomato Salad 

100g of baby spinach leaves 
2 avacadoes 
1/2 a cup of kalamata olives 
1 cup of cherry tomatoes 
50g of feta cheese 
3 tbsp of extra-virgin olive oil 
juice of 1 lemon 
A good pinch of salt 
A couple of slices of rye bread 
1. Cut the avocado into chunks and drizzle with 1 tablespoon of olive oil to fully cover the surface of the avocado, cut the olives and cherry tomatoes in half and toss with the salad leaves. crumble the feta cheese on top. 
2. Mix together the olive oil, lemon juice and salt. Pour on top of the salad. 
3. Serve with toasted rye bread. 
A very simple and classic yet filling salad. 
TIP: I have used many techniques to stop my avocadoes from browning and have found this to be the most useful. Avocados oxidize when a certain enzyme in their flesh is exposed to oxygen in the air. Although the conventional method to stop an avocado from oxidizing is by covering it in lemon juice, I personally find this technique not completely effective. By covering the avocado in the oil, a barrier is created between the flesh of the avocado and the air surrounding it and hence the avocado does not change its colour. 
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