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–+ servings
Spring Salad with Avocado

Fresh Spring Salad with Avocado for a Colorful Meal Upgrade

Enjoy a vibrant and healthy Spring Salad with Avocado, featuring fresh ingredients and delightful flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Mixed greens Substitute with kale or baby spinach.
  • 2 Avocados Ensure they're ripe.
  • 1 cup Cherry tomatoes Opt for glossy, firm ones.
  • 1 medium Cucumber Slice on a diagonal.
  • 1/2 medium Red onion Soak slices in water to tone down intensity.
For the Topping
  • 1 cup Feta cheese Crumble right before serving.
For the Dressing
  • 3 tablespoons Olive oil Use extra-virgin for superior flavor.
  • 2 tablespoons Lemon juice Always use freshly squeezed.
  • to taste Salt
  • to taste Pepper

Equipment

  • mixing bowl
  • small bowl
  • whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions for Spring Salad with Avocado
  1. In a large mixing bowl, combine mixed greens, diced avocado, halved cherry tomatoes, sliced cucumber, and chopped red onion. Toss gently to mix.
  2. Sprinkle crumbled feta cheese over the salad and mix gently to distribute.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste.
  4. Drizzle the dressing over the salad, toss gently to coat without bruising the greens.
  5. Serve immediately to enjoy the freshness of each ingredient.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 5gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best flavor, prepare the dressing just before serving and store any leftovers in the fridge for up to 2 days.

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