Tidewater Basketry Guild Recipes

TBG Chef Alice Wyvill

Avacado Feta Salsa

1 4 oz pkf crumbled feta cheese

4 plum tomatoes, chopped

2 T. red onion, finely chopped

2 garlic cloves, minced

1 T fresh parsley, chopped

3 T red wine vinegar

2 T olive oil

1/2 tsp dried oregano

1/2 tsp sald

2 avacodos, chopped

Stir together first 9 ingrediens. Gently stir in avacodo just before serving. Serve with tortilla chips. For best results, make this salsa shortly before serving. Avoid refrigerating because the texture of the tomaotes will soften. Prep time 20 minutes. Serves 8-10.