Avocado-Tomato-Feta Stack

December 18, 2013 by Laura Haugen 5 Comments

This nutritious and scrumptious salad tower can be enjoyed any time of year, but I think it is festive and perfectly color-coordinated for the holidays. Plus, it helps to balance out all those decadent meals and treats consumed at holiday parties. It’s great as an appetizer, as a healthful snack, or for lunch, and can be tweaked with different ingredients to your taste: optional layers of artichokes, olives, crab, tuna or chicken salad. Enjoy!

I dedicate this little creation to my amazing niece, who is one of the healthiest eaters I know (along with her sisters and parents) and is growing up so fast! Happy Birthday, A!

Avocado-Tomato-Feta Stack

(Serves 4)

2 avocados
About 20 cherry tomatoes
1 block of feta cheese
1/2 lemon for spritzing
1 drizzle olive oil with herbs of choice (rosemary, basil, oregano)
1 small drizzle good balsamic vinegar

Directions: Take a paper cup and cut off the bottom, set aside. Halve and chop the avocados into bite-size pieces; place them in a bowl, spritz with lemon juice and stir gently. Quarter the tomatoes and set aside in another bowl. Chop the feta into small cubes and add to a third bowl; drizzle with a bit of olive oil with herbs, just to slightly moisten and flavor.

Prepare four small, flat serving plates. Turn the paper cup upside down on the first one and while you hold the cup to secure it, spoon 1/4 of the avocado into the funnel. Use an ice-cream scoop or other rounded tool to gently push down the avocado, helping it fill out the bottom (top really, but it’s upside-down) of the cup and hold together. Then add 1/4 of the tomato and 1/4 of the feta mixture; use the scoop to tamp down again gently.

Carefully lift the paper cup mold and repeat for the remaining 3 plates. Add a small drizzle of balsamic vinegar on the edge of the plates and enjoy.