Tuna Avocado Cucumber Salad with Feta Cheese

This is a Mexican/Mediterranean-inspired recipe based on one by Natasha’s Kitchen. The only addition I made is the feta cheese. This is a quick, healthy and refreshing side dish that’s perfect for your next outdoor BBQ.  Enjoy!



1 11-oz. foil package StarKist tuna
2 avocados, diced in 1/2″ chunks
1 small cucumber, peeled, seeded and sliced in 1/4″ chunks
1 cup loosely-packed cilantro leaves
1/4 diced red onion
2 tbs. XV olive oil
Juice of 1/2 lemon
1/4 cup crumbled feta cheese
Kosher salt to taste
Fresh-ground black pepper to taste



Remove the tuna from the package and place in a mixing bowl. Break apart into medium-sized chunks. Add the rest of the ingredients except for the avocado, and season to taste. Mix gently.

Gently fold in the avocado and let chill for one hour before serving.
(It’s best to add the avocado last, so it doesn’t fall apart.)

Serves 4


Cowboy Salsa

Here’s a fantastic mild salsa that everyone can enjoy. The avocados are amazing in this recipe. A big thanks to my friend John for sharing.


1 can Shoepeg corn
1 can black-eyed peas
1 can black beans (optional)
1 avocado, chopped
2 Roma tomatoes, chopped
2/3 cup cilantro, chopped
2/3 cup green onion, chopped

For the Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp. (to taste) cumin
1/2 tsp. garlic powder
3/4 tsp. salt
1/4 tsp. pepper


Combine ingredients and let sit covered in your fridge for one hour before serving.
Serve with lime-flavored tortilla chips.

Serves 6-8

Mike’s Famous Guacamole

Mike's Famous Guacamole | Culinary Compost

I’m always amazed by how people settle for commercially-made guacamole frozen in 5-gallon buckets and served as “fresh.” They mindlessly dollop this bland, pale green concoction on their favorite Mexican entree at their local restaurant — never realizing how good it can be if you make it yourself.

Don’t make this mistake at home. Try my recipe and you’ll never order it at a restaurant again. It takes only 20 minutes and is well worth the small amount of time you put into it.


2 ripe Haas avocados
1 large clove garlic, mashed (a clove is one part of the bulb)
3 tbs. finely chopped red onion
3 tbs. minced cilantro leaves
Juice of 1/8 lime
Salt and Pepper

minced jalapeños
diced tomatoes


Remove skin and pit from avocados. Place in a small mixing bowl. Add juice of 1/8 lime. Mash the avocados with a potato masher until a textured consistency is achieved. Do not blend in a food processor.

Combine other ingredients and fold in with a spoon or fork. Serve immediately.

Makes about two cups.

There is no such thing as leftover guacamole. Use it up or throw it out. If you must save it overnight, place it in a non-reactive bowl and cover with a small amount of lime juice. Place plastic wrap over the dish and push it down on the surface of the guacamole, removing the air pocket. Contact with air is what turns the avocados brown over time.

You may have heard stories from housewives who leave the avocado pit in the serving bowl to help keep the guacamole fresh. It is simply not true. Don’t expect your guests to politely fish around this culinary eight-ball with their chips either. It’s tacky and I’m here to do my part in ending this craziness; one reader at a time. Citric acid from the lime juice will stop the reaction with oxygen, but you must also remove the air pocket described above.

On a side note; it may be just me, but I think Haas avocados are hands-down better tasting than the smooth, green-skinned variety.