Vibrant Spring Salad with Avocado
A refreshing and colorful salad featuring seasonal produce, creamy avocado, and tangy feta, perfect for light lunches and gatherings.
Ingredients
Salad Ingredients
- 4 cups Mixed greens (A mix of baby spinach and spring mix for variety.)
- 1 large Avocado, diced (Should be ripe and diced at the last moment.)
- 1 cup Cherry tomatoes, halved (Should be glossy and burst when bitten.)
- 1 medium Cucumber, sliced (Slice on a diagonal for visual appeal.)
- 1/2 cup Red onion, thinly sliced (Soak slices in cold water to reduce sharpness if desired.)
- 1/2 cup Feta cheese, crumbled (Add just before serving to maintain texture.)
Dressing
- 1/4 cup Olive oil (Combine with lemon juice for dressing.)
- 2 tablespoons Lemon juice (Freshly squeezed for best flavor.)
- 1 teaspoon Salt (To taste, adjust as needed.)
- 1/2 teaspoon Pepper (Freshly ground for best taste.)
Instructions
Preparation
- Prepare all the vegetables: rinse and dry mixed greens, halve cherry tomatoes, and slice cucumber and red onion.
- If desired, soak the red onion slices in cold water for a few minutes to mellow the flavor.
Make Dressing
- In a small bowl, whisk together olive oil and lemon juice. Season with salt and pepper.
Combine and Serve
- In a large salad bowl, combine mixed greens, cherry tomatoes, cucumbers, and red onions. Gently toss together.
- Just before serving, add diced avocado and feta cheese to the salad.
- Drizzle with prepared dressing and toss lightly to coat all ingredients before serving.
Notes
Store leftovers in an airtight container without the dressing. For best quality, consume within a few hours or within a day if properly stored.