½ cup chopped seeded, peeled cucumber
1/3 cup chopped sweet yellow pepper
6 cherry tomatoes, seeded and quartered
2 tablespoons finely chopped sweet onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 ½ teaspoons lemon juice
1 ½ teaspoons olive oil
Dash garlic powder
1 medium ripe avocado, peeled and chopped
2 tablespoons feta cheese
Bibb lettuce leaves, optional
In a small bowl, combine the first eight ingredients; cover and refrigerate for 15 to 20 minutes. Add avocado; toss gently. Sprinkle with feta cheese. Serve immediately on lettuce-lined plates if desired.
Per Serving: Calories 227; Fat 20 g; Saturated Fat 3 g; Cholesterol 4 mg; Sodium 84 mg; Carbohydrates 12 g; Fiber 6 g; Protein 4 g.
*Recipe courtesy of Taste of Home.