Greek Guacamole

Description
Kalamata olives and Feta cheese dot this dip as “tastefully” as blue

rooftops decorate the Greek islands.

Ingredients

 * 2 California avocados
 * 1 Tbsp fresh lemon juice
 * ¼ Cup small cherry tomatoes (cut in halves or quarters if large)
 * 1/3 Cups finely diced hot house cucumber, seeded (do not peel)
 * ¼ finely chopped red onion
 * ¼ Cup pitted, chopped Kalamata olives
 * ¼ Cup finely crumbled Feta cheese
 * 1 tsp chopped, fresh marjoram or oregano or 1/2 the amount dried

Directions
Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.