Avocado & Feta Salsa

The steamy Texas Gulf Coast summer has us searching for recipes that are cool and refreshing. When the merciful Southeast wind blows some of the heaviness from the air, we head outside to grill, sparing our precious, air-conditioned house from the heat of the oven. This family-favorite side dish compliments any meat we serve. It is so well-liked, the kids (and their parents) hover around the bowl with chips in hand to devour it’s yumminess before it gets to the plate to accompany our meal! Children can help prepare this simple dish. Be sure to make enough for the appetizer, too!

Avocado & Feta Salsa

By: Melissa Lain

2 avocados
4 chopped Roma tomatoes
½ cup chopped red onion
1 bunch cilantro, chopped
4 oz feta crumbled
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon cumin
1 teaspoon Kosher salt
Cracked pepper to taste
½ lime, juiced


  1. Wash and dry the skins of the avocados. Cut lengthwise down the center, pop out the seed. Use a table knife to slice avocado meat up, down and diagonal within the skin. When the meat of avocado is diced within the skin, use a spoon and scoop the meat in a large bowl. Repeat on remaining avocado.
  2. Add remaining ingredients to bowl and mix gently.
  3. Chill and serve with tortilla chips, crostini or pita wedges.
Melissa Lain
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