Avocado Tomato Basil With Low-fat Feta Cheese Recipe

Prepare vegetables and herbs

Wash cherry tomatoes and basil leaves thoroughly. Drain and gently dry. Halve the cherry tomatoes. Stack basil leaves, roll into a tight cigar, and thinly slice (chiffonade) to yield fine ribbons.

Prep avocado

Cut each avocado in half lengthwise, remove the pit, and scoop the flesh out with a spoon. Slice each half into 1/2-inch slices or into 1-inch cubes, depending on preferred presentation. Place avocado pieces in a medium bowl and gently toss with 1/2 teaspoon lemon juice (from the dressing quantity) to prevent browning.

Slice red onion

Peel and thinly slice red onion into very thin half-moons. If raw onion taste is strong, soak slices in cold water for 5 minutes, then drain and pat dry.

Assemble salad base

If using mixed greens, arrange 4 cups of greens on a serving platter or divide among plates. Scatter halved cherry tomatoes over the greens, add avocado slices/cubes, sprinkle the thinly sliced basil ribbons, and distribute red onion slices evenly. Crumble 3 ounces of low-fat feta cheese over the top.

Make the dressing: In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, and 1/2 teaspoon honey or maple syrup. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar with a tight lid) until emulsified and slightly thickened. Taste and adjust seasoning: add more lemon for brightness, a pinch more salt for seasoning, or a little more honey to balance acidity.

Dress the salad: Drizzle about two-thirds of the dressing evenly over the assembled salad. Gently toss using two spoons or salad tongs to combine without mashing the avocado. If plating individually, spoon dressing over each portion. Reserve the remaining dressing for those who want extra.

Finish and serve: Sprinkle an additional small pinch of black pepper and, if desired, another light crumble of feta. Serve immediately to enjoy avocado at its best texture. Leftovers: keep dressing separate and store salad components in an airtight container in the refrigerator for up to 1 day; add dressing just before serving.