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Spring Salad with Avocado
Benchi

Vibrant Spring Salad with Avocado

A bright and fresh salad combining creamy avocado, crispy vegetables, and a tangy lemon dressing - perfect for spring.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

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.
  • 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.

Equipment

  • Large bowl
  • Small bowl

Method
 

Instructions
  1. In a large bowl, combine mixed greens, diced avocado, halved cherry tomatoes, sliced cucumber, and red onion.
  2. Sprinkle crumbled feta cheese on top.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Serve immediately.