Delicious Avocado Salad

Soak the salad greens in cold water for 15-30 minutes to crisp them up, then drain well. Tear the leaves by hand into bite-sized pieces and transfer to a large bowl.

Cut the avocado in half lengthwise down to the pit, twist the halves apart, remove the pit and skin, then dice into cubes. Toss with 2 teaspoons of lemon juice to prevent browning.

Deseed the red bell pepper and slice it into thin matchsticks, then add to the salad bowl.

Cut the tomatoes into large wedges and slice the red onion into thin half-moons—use less if you prefer a milder onion flavor—and add to the bowl.

Dice the cucumber (chill it in water beforehand if you want extra crunch) and toss it in with the other vegetables.

Add the olives whole, cube the feta and scatter it on top, then sprinkle with oregano and fresh chopped parsley.

Dress the salad with olive oil, add a little more lemon juice if needed, then season with salt and pepper to taste.