Begin by dicing two ripe avocados, halving a cup of cherry tomatoes, and dicing half a cucumber. Finely slice a small red onion and place all vegetables into a large mixing bowl.

Add about half a cup of Kalamata olives and crumble a generous amount of feta cheese into the salad. Gently mix these ingredients together.

Finely chop a handful of fresh parsley and toss it into the bowl with your salad mixture. Use a large spoon to gently fold the ingredients together.

In a separate small bowl, whisk together three tablespoons of extra-virgin olive oil, the juice of one lemon, and two cloves of minced garlic. Add salt and pepper to taste.

Drizzle the freshly made dressing over your salad, mixing gently to ensure even coverage without breaking the avocados.

For added texture, sprinkle a handful of pine nuts over the top of the salad.

Serve immediately or chill in the refrigerator for up to an hour before serving.