Healthy Greek Avocado Salad with Feta
Servings 6 servings
Vibrant, refreshing and bursting with summer flavor, this Greek avocado salad ditches the lettuce and doubles down on creamy feta, juicy cherry tomatoes, and crisp cucumbers and peppers. With a simple pantry vinaigrette and no cooking required, this is about to be your new favorite summer side. Best of all, it's packed with fiber-rich veggies, and loaded with heart-healthy fats so you can eat the rainbow and stay cool all summer long! {Gluten-free & Vegetarian}
Ingredients
- 3 cups halved cherry tomatoes (or sub in preferred tomatoes)
- 2 heaping cups diced English cucumbers
- 1 large yellow pepper, diced
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese, crumbled into large chunks
- 1/2 cup quartered and thinly sliced red onion
- 1/2 cup pitted kalamata olives
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove minced (about 1 teaspoon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add all of the salad ingredients to a large bowl. Carefully toss to combine, being careful not to break up the feta too much.
- In a small bowl or jar, combine the ingredients for the dressing.
- Pour desired amount over the salad. Serve immediately or store in the fridge until ready to serve.
Notes
- If you don't serve the salad right away, add the avocado right before serving to keep it nice and fresh.
- Use a ripe, but still slightly firm avocado so that it holds its shape and is not overly mushy.
- Soak the sliced red onions in cold water or vinegar to mellow their bite.
Nutrition
Calories: 146kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 505mgPotassium: 265mgFiber: 2gSugar: 4gVitamin A: 478IUVitamin C: 75mgCalcium: 28mgIron: 1mg
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