Photo: Tina Evans; Styling: Leslie Byars Simpson
Serve this tangy version of guacamole with Tex-Mex, burgers, pasta, or grilled fish or chicken.
1 large avocado
2 plum tomatoes
1/4 cup chopped purple onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
1/2 (4-ounce) package crumbled feta cheese
Peel and seed avocado; chop avocado and tomatoes, and place in a large bowl. Add onion and next 5 ingredients, tossing to coat. Fold in cheese. Serve immediately.