1 large or 2 small avocados mildly ripe chopped
2 Roma tomatoes chopped
¾ cup finely chopped purple onion
1 clove garlic
1 Tbsp fresh parsley
½ tsp fresh oregano
1 Tbsp olive oil
½ Tbsp Red Wine Vinegar
½ package of 4 oz organic feta cheese
Sea salt to taste
Mix together all ingredients, except the cheese and avocado. Add at very last minute before serving.
Can serve with fresh veggies or grain-less crackers.
Can be used as topping on fresh baked, broiled, or sautéd fish or as salad topping.
**best to double
Recipe courtesy of Wendy McCullum