Mediterranean Avocado Salad
A fresh mix of crisp vegetables, creamy avocado, and feta, brought together with a bright lemon dressing. Light, balanced, and full of texture, it’s the kind of salad that works any time of day.
Servings: 4
Ingredients:
- 4 tomatoes, vine or Roma, diced
- 2 mini cucumbers, sliced
- 1 red onion, small, thinly sliced
- ½ cup feta, crumbled
- ½ cup olives, Kalamata olives or Castelvetrano olives, pitted and halved
- 1 avocado, diced
- ½ lemon, juiced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste, optional
- 1 tsp dried oregano, optional
Method:
Start Cooking- Whisk lemon juice, olive oil, salt, pepper, and oregano.
- Combine tomatoes, cucumbers, red onion, and olives in a bowl.
- Add avocado and feta.
- Drizzle dressing and toss gently.
- Serve immediately. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Add the avocado last and toss gently so it keeps its shape.
- If the red onion tastes too sharp, soak the slices in cold water for 5 to 10 minutes, then drain well.
- This salad is best served fresh, especially once the avocado is added.
- Add chopped romaine or mixed greens to turn it into a larger salad.
- Swap feta for goat cheese if you want a softer, creamier finish.
- Add chickpeas or grilled chicken to make it more filling.
- Use fresh oregano or parsley for an even brighter flavor.
- Serve alongside grilled chicken, salmon, or shrimp.
- Pair it with warm pita, rice dishes, or roasted potatoes.
- Enjoy on its own as a light lunch or a refreshing snack.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 273 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 17 mg | Sodium: 491 mg | Potassium: 823 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 1363 IU | Vitamin C: 36 mg | Calcium: 158 mg | Iron: 2 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!