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Spring Salad with Avocado

Fresh Spring Salad with Avocado for a Healthy Glow

This vibrant Spring Salad with Avocado combines creamy avocado and crisp vegetables for a refreshing, healthy meal.
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Prep Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups mixed greens baby spinach and spring mix
  • 1 medium avocado ripe, diced just before serving
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber sliced diagonally
  • 1/4 medium red onion thinly sliced, soaked in cold water
  • 1/2 cup feta cheese crumbled
For the Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • salt to taste
  • black pepper freshly ground, to taste

Equipment

  • large mixing bowl
  • Small Bowl
  • Whisk

Method
 

Preparation
  1. In a large mixing bowl, combine mixed greens, diced avocado, and halved cherry tomatoes.
  2. Slice cucumber diagonally and add to the bowl.
  3. Thinly slice red onion and soak in cold water for 5 minutes, then drain and add to salad.
  4. Crumble feta cheese over the salad.
  5. In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
  6. Drizzle the dressing over the salad and toss gently.
  7. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gCholesterol: 10mgSodium: 400mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

For best results, enjoy the salad immediately while the vegetables are crisp. Store leftovers in an airtight container for up to 1 day.

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