Lazaro at Lazaro Cooks has a contest this month.  The challenge is to use both avocado and feta cheese in the same recipe.  This is my submission for that challenge.  I used this salsa both with my breakfast taco above and with grilled lamb chops below.  It was delicious!



Oh Pam, thanks for commenting on the plate!  I forgot to talk about it.  I was staying in a friend's home in Saskatoon, housesitting actually.  It seems to be my second career!  So I am looking for plates.  She has this beautiful set of Spode china and it is used for every day.  I thought I had died and gone to heaven.  Every time I took out a plate, I looked at it more than my food.

Avocado Feta Salsa 

1 ripe avocado - peel and pit removed and diced


4 oz feta cheese, crumbled


2 plum tomatoes, diced


1/4 cup red onion, finely chopped


1 tbsp olive oil


juice of 1/2 lemon


1 tbsp fresh oregano, chopped


1 tbsp snipped fresh parsley


1 garlic clove, finely diced

Directions

Carefully mix together the avocados, tomatoes, onion, and garlic in a bowl. Add in the oregano and parsley, then gently stir in olive oil and vinegar, now the feta. Cover, and place in the refrigerator to chill for 2-6 hours.