Chunky Tomato-Avocado Salsa

This recipe goes with Grilled Rosemary Chicken with Chunky Tomato-Avocado Salsa

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 0.0%
  • Fat: 10.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.2g
  • Carbohydrate: 6.3g
  • Fiber: 3g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 199mg
  • Calcium: 64mg

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 2 cups grape tomatoes, halved
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese with basil and sun-dried tomatoes
  • 1 ripe peeled avocado, chopped

Preparation

  1. 1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add tomato halves, cheese, and avocado; toss gently.
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