This Greek salad in a fun, bite-sized form makes for one appetizing appetizer.
This Heart-Check Certified recipe is brought to you by Avocados From Mexico.
Nutrition Facts
Nutrition Facts
Calories | 115 | |
---|---|---|
Total Fat | 8.0 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 9.0 g | |
Cholesterol | 3 mg | |
Sodium | 170 mg | |
Total Carbohydrate | 7 g | |
Dietary Fiber | 4 g | |
Sugars | 2 g | |
Protein | 3 g |
Dietary Exchanges
1 vegetable, 1 1/2 fat
Ingredients
Salad Dressing Ingredients
-
1/2 avocado (peeled, pitted) -
1 tablespoon fresh lemon juice (squeezed) -
1 teaspoon garlic (minced) -
1 teaspoon Dijon mustard -
1 teaspoon avocado oil -
1/4 cup water -
1 teaspoon dried oregano -
1 1/2 tablespoons red wine vinegar
Salad Base Ingredients
-
1 avocado (cubed) -
8 mini skewers -
8 Romaine lettuce leaves, stacked (1 leaf per skewer) -
16 (1 cup) cherry (or grape) tomatoes (2 tomatoes per skewer) -
2 ounces reduced fat feta cheese, packed in brine, crumbled -
16 slices (1 each) English cucumber, 1/4-inch thick round slices (2 rounds per skewer) -
8 kalamata olives (1 olive per skewer)
Directions
-
Prepare salad dressing by combining all ingredients in a food processor and process until smooth. -
Assemble each skewer (order optional): tomatoes, cucumber slices, romaine lettuce, olive, and avocados. Repeat for each skewer. -
Drizzle with dressing and sprinkle with feta cheese on top before serving. Refrigerate any remaining dressing for next use.