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Shrimp, avocado, feta, tomatoes with balsamic dressing

from Beauty Bites - Recipes, Health, Beauty

Healthy summer tomatoes, basil and chickpea salad - vegan and gluten-free

Amazing, quick and easy tomato, basil and chickpea salad. A healthy dinner for busy weeknights and very refreshing and light during summer. Vegan and gluten-free salad.

from Nom Nom Network

Quesadillas With Feta, Hummus And Avocado

For this quick hummus put chickpeas, tahini, cumin and lemon juice into a blender and chop. Start adding olive oil until the hummus is creamy. Spre

Turkish Shepherd's Salad -- add some bulgar and you would have Tabouleh. This truly is one of my favorites.

from Lazy Cat Kitchen

Yemista – Greek stuffed peppers (vegan)

This vibrant Greek dish of stuffed peppers (known as Gemista) is simply a summer on a plate. It's filling and light at the same time. It's vegan and gluten-free.

from Scrummy Lane

Smoked salmon bruschetta with smashed avocado & feta

Smoked salmon bruschetta with smashed avocado & feta - the simplest luxurious little lunch!

from The Luminous Kitchen

Harissa Veggie Bowl

EASY HARISSA VEGGIE BOWL February 1, 2016 By Jo Anderson 2 Comments So Corey and I may have eaten this harissa veggie bowl 8 nights in a row. Its that good. We have been eating more vegetarian meals lately and we seriously need to expand our repertoire so when I can’t think of what to make I revert to this. In fact I have the veggies in the oven roasting as I type this. Its a great way to use up the left overs in your fridge before market day because you can make it with anything really…

from The Cook's Pyjamas

Sweet Potato and Feta Tart

This Sweet Potato and Feta Tart, with its hidden layer of caramelised onion, is the perfect vegetarian dish for an easy lunch or a light dinner.

from Skinny Ms.

Baked Sweet Potatoes with Crispy Kale and Feta

Baked Sweet Potatoes with Feta and Crispy Kale--talk about superfoods! I'm going to serve these as a side at my Thanksgiving dinner.

from BBC Good Food

Tricolore couscous salad

Tricolour Cous Cous Salad. Serves 4: - 200g Cous cous (dry weight), cooked. - 250g Cherry Tomatoes, halved. - 2 Avocados, peeled, stoned, chopped. - 150g Ball Mozzarella, torn into chunks. - Handful of rocket and/or spinach leaves. To dress: 1 tbsp Pesto, Juice of half a lemon, Good drizzle olive oil. Top with basil and black pepper. For a main course, serve with warm wholemeal pitta breads and some homemade hummous (chickpeas + garlic + lemon juice = easy peasey hoummous).