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Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing
Ingredients
  • 2 (10.5 oz) containers red cherry tomatoes
  • 1 (10.5 oz) container yellow cherry tomatoes
  • 1 (14.5 oz) can chick peas, drained and rinsed
  • 1 ½ cucumbers, peeled and sliced into quarters
  • 2 Hass avocados, peeled, cored and diced (ripe but semi-firm)
  • ¼ cup chopped fresh parsley
  • 3 oz feta cheese, crumbled
  • subheading: Dressing:
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tsp dijon mustard
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • 1 Tbsp chopped fresh basil
  • ¾ tsp dried oregano
Steps
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