For this month's Taste & Create, I was paired with Liza of Knick Nosh. I was tempted by her Turkey Burgers with Portobello Mushrooms...and thought of making them with ground chicken instead. (I will definitely make them at some point!)
But smoldering away in the bunkhouse in temps that reached 100 degrees and no breeze to speak of, I quickly chose something that looked cool and refreshing: Liza's Greek Salad.
I thought of making pita bread to accompany the salad, since the grocery store doesn't carry it, but procrastinated too long in the heat. This Greek Salad was simply served on a bed of baby spinach, topped with pine nuts, and it was delicious.
from Knick Nosh
Serves 4 - 6
1 English cucumber, seeded and chopped
1 pint grape tomatoes, chopped
1/2 small red onion
1 avocado, chopped
1/2 cup low fat feta cheese, crumbled
1 lemon, juiced
1 tablespoon fresh oregano, chopped (grasshoppers ate my fresh oregano, so I used a pinch or two or dried)
Salt and pepper to taste
Combine all ingredients and serve atop baby spinach (and a fresh pita, if you have any!) Top each serving with a sprinkling of pine nuts.