(This recipe also appeared in Issue 04 of Flourish Motherhood, a quarterly and motherly publication sowing seeds of love and faith.)

There’s one salad that my husband and kids can all agree on, and that’s my Avocado Greek Salad! It’s also a hit with guests at our summer barbecues, family holiday dinners, and basically all year-round. It’s very easy to make, and with the avocados, feta cheese, and olives, it’s a filling and delicious salad. Most people ask for the recipe as soon as they’ve had their first bite.

Greek Salad, like most foods these days, means different things to different people. There are so many variations at restaurants and in homes. Some Greek Salad is made with iceberg lettuce, others with romaine lettuce. The type of feta cheese used (sheep or cow) can make a difference in taste, as can the type of tomato (plum versus hot house versus beef steak or even cherry tomatoes).

And, the original Greek Salad is not likely what you’re having when you go to a Greek restaurant in North America. The traditional Greek Salad, called Horiatiki, is made with tomatoes, green peppers, red onions, and cucumbers – without any lettuce. It’s dressed with sliced feta, kalamata olives, salt, oregano, and the best olive oil and (sometimes) vinegar — this is what you’ll find served in most restaurants in Greece.

Although the traditional Greek Salad is delicious, my family likes it with the addition of romaine lettuce and a whole avocado. Yes, I said avocado! We all know the health benefits of avocados: they’re low in saturated fat, contain zero cholesterol, and are high in potassium. There’s also something about the avocado that lends a creaminess and dimension to the salad.

So, here’s how I make my Avocado Greek Salad. By the way, our favorite Greek restaurant in Toronto closed down about five years ago, but not before the chef/owner shared his secret dressing with me!

How To Make The Best Avocado Greek Salad:

The Best Avocado Greek Salad
Ingredients
1 head of romaine lettuce (I use Andy Boy)
1 large tomato (or 1 cup of colorful cherry tomatoes)
1 1/2 mini cucumbers
3/4 cup of crumbled feta cheese
2/3 cup of sliced kalamata olives
1 ripe avocado

Dressing
2 T white vinegar
2 T olive oil
2 T canola oil
1 T dried oregano
1/4 to 1/2 tsp salt
freshly ground pepper to taste

Method
*Chop the washed and dried romaine lettuce
*Chop and add the tomato and cucumbers
*Cut the avocado by scoring each half lengthwise and crosswise to get small cubes; scoop out and add to salad
*Sprinkle with feta and olives
*Sprinkle with the salt, pepper, and oregano
*Whisk together the oils and vinegar, add to the salad, and toss

With barbecue season upon us, I hope you’ll try this Avocado Greek Salad! By the way, if you don’t have avocados, this salad is also delicious without. Let me know what you think and let me know how you make your own Greek Salad.