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Greek Salad with Avocado

Delicious Greek Salad with Avocado: A Creamy Delight

This Greek Salad with Avocado is a vibrant, no-cook meal that's bursting with Mediterranean flavors and packed with healthy nutrients.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium English cucumber Provides freshness and crunch; can use seedless varieties for added texture.
  • 2 medium tomatoes Adds juiciness and sweetness; cocktail or vine-ripened tomatoes work well.
  • 1 small red onion Introduces a sharp, tangy flavor; sweet onions can be used for a milder taste.
  • 1 handful Kalamata olives Offers a salty, briny contrast and authentic Greek flavor; green olives can be substituted if preferred.
  • 1 handful Italian flat-leaf parsley Enhances freshness and color; cilantro may be used for a different flavor.
  • 1 medium ripe avocado Provides creaminess and healthy fats essential to the recipe; use ripe avocados for best texture.
  • 1/2 cup feta cheese Adds saltiness and creaminess; goat cheese may be used for a different profile.
For the Dressing
  • 1/4 cup extra virgin olive oil Base for the salad dressing, adding richness; use high-quality for best flavor.
  • 2 tablespoons red wine vinegar Contributes acidity and balances flavors; apple cider vinegar can also be used.
  • 1 clove garlic Adds aromatic depth; freshly minced is preferred for stronger flavor.
  • 1 teaspoon oregano Offers herbal notes, characteristic of Greek cuisine; fresh oregano can provide a punchier flavor.
  • 1 teaspoon sugar Balances acidity; can be omitted if preferred.
  • to taste pinch kosher salt Essential for flavor enhancement; adjust to taste.
  • to taste pinch freshly ground black pepper Essential for flavor enhancement; adjust to taste.

Equipment

  • Mixing Bowl
  • small jar
  • Spatula
  • Large spoon

Method
 

Preparation Steps
  1. Combine 1 diced English cucumber, 2 chopped medium tomatoes, 1 finely sliced red onion, and a handful of pitted Kalamata olives in a large mixing bowl. Toss gently to blend colors.
  2. Chop a generous handful of Italian flat-leaf parsley and fold it into the vegetable mixture.
  3. Slice 1 ripe avocado in half, remove the pit and scoop the flesh into a bowl. Gently mash and mix with a tablespoon of the dressing.
  4. In a small jar, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, and 1 minced garlic clove. Add oregano, sugar, and season with salt and pepper. Shake until emulsified.
  5. Drizzle the dressing over the vegetable mixture and toss until well coated.
  6. Fold in the dressed avocado and crumble about 1/2 cup of feta cheese over the top. Serve immediately.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 14gProtein: 5gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 2500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Using ripe avocados ensures a creamy texture. Prepare ahead of time to let flavors meld beautifully.

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