from Zydeco Cakes
in the Piece of Cake Mystery Series
by Jacklyn Brady
I'm in the mood for spring, and down where I'm from, we haven't even had it that bad this winter. I'm sure those of you who live in the northern part of the country are even more eager than I am to see spring arrive in a few days. We're ready for sunshine and warm temperatures, for spring flowers and budding trees. Some of us have had enough snow to last a lifetime, thankyouverymuch, and the rest of us are on your side. We want spring for you.
With that in mind, I started thinking about recipes that seem especially spring-like. I flipped pages and dug through old recipe files, and finally stumbled across this recipe I copied down a few years ago after my cousin's mother-in-law served it. It's easy to make and perfect for a spring dinner or a summer barbecue.
Ladies and gentlemen, I give you:
1 avocado, diced
1 cucumber, peeled and seeded, then diced
1 green pepper, seeds removed
3-6 green onions, sliced
1-1 1/2 cups grape tomatoes or diced tomato
4 ounces feta cheese, cubed
2 Tbs parsley, minced (optional)
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp salt
garlic salt to taste
Cut the veggies into chunks of approximately the same size. Stir together gently and dress with vinaigrette. Enjoy!! Yes, it's just that easy.
* Vickie's Note: Be sure the avocado is ripe or the salad just isn't quite as tasty.
You can put this together in a snap, and the best thing is that you can substitute what you have on hand if you don't have one of the ingredients and the salad is still good. Don't have green onions? Not to worry. Slice up a red onion instead. Don't like feta? Substitute chunks of mozzarella. I prefer the original version, but you can tailor it to suit your tastes.
Here's to spring! Let's hope it really is just around the corner.
Rebel Without a Cake, book #5 in the Piece of Cake Mystery Series, is available at your favorite bookseller now! Jacklyn loves to hear from readers. Connect with her on the web: Website | Facebook | Twitter