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Spring Salad with Avocado Recipe

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3.9 from 10 reviews

  • Author: Chef
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A refreshing and vibrant spring salad featuring mixed greens, ripe avocado, juicy cherry tomatoes, crisp cucumber, and tangy feta cheese, all tossed in a simple lemon and olive oil dressing. Perfect for a light lunch or as a side dish.

Ingredients

Salad

  • 4 cups Mixed greens (a mix of baby spinach and spring mix for variety)
  • 1 large Avocado, diced (ripe and diced at the last moment)
  • 1 cup Cherry tomatoes, halved (glossy and bursting when bitten)
  • 1 medium Cucumber, sliced diagonally for visual appeal
  • 1/2 cup Red onion, thinly sliced (optional: soak in cold water to reduce sharpness)
  • 1/2 cup Feta cheese, crumbled (add just before serving to maintain texture)

Dressing

  • 1/4 cup Olive oil
  • 2 tablespoons Lemon juice (freshly squeezed)
  • 1 teaspoon Salt (to taste)
  • 1/2 teaspoon Pepper (freshly ground)

Instructions

  1. Preparation: Gather all ingredients and prepare by washing and slicing the vegetables as directed.
  2. Combine salad ingredients: In a large bowl, gently mix the mixed greens, diced avocado, halved cherry tomatoes, sliced cucumber, and red onion to distribute evenly.
  3. Add feta cheese: Sprinkle the crumbled feta cheese evenly over the top of the salad to preserve its texture and flavor.
  4. Make the dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and freshly ground pepper until well combined and emulsified.
  5. Toss the salad: Drizzle the dressing over the salad and gently toss all ingredients to ensure an even coating without bruising the avocado.
  6. Serve immediately: Plate the salad and serve fresh to enjoy the vibrant flavors and crisp textures.

Notes

  • Dice the avocado just before serving to prevent browning and maintain freshness.
  • Soaking red onion slices in cold water for 10 minutes can reduce their sharpness if preferred.
  • This salad is best served immediately; the dressing can make the greens soggy if left to sit.
  • Feel free to substitute feta cheese with goat cheese or omit for a dairy-free version.
  • The lemon juice can be adjusted to taste for more or less acidity.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/spring-salad-with-avocado-recipe/