Avocado Salad Recipe

Prepare greens and vegetables

Wash and spin dry the mixed salad greens (or baby spinach & arugula). Place 4 cups in a large salad bowl. Halve the cherry tomatoes and add to the bowl. Slice the cucumber into 1/2-inch rounds (discard seeds if watery) and add. Thinly slice 1/4 red onion and add to the bowl.

Prepare avocado

Slice each avocado in half lengthwise, remove the pit, and scoop the flesh out with a spoon. Slice each half into 1/4-inch slices or cut into 1-inch cubes, depending on preference. Gently toss the avocado pieces with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper to season and prevent immediate browning.

Add herbs, cheese and seeds

Add 2 tablespoons chopped cilantro or parsley to the bowl. If using, crumble 1/2 cup feta over the greens and sprinkle 2 tablespoons toasted pumpkin seeds or nuts for crunch.

Hold the salad lightly while dressing is prepared so the avocado stays intact. Taste and adjust final seasoning after tossing with dressing.

Whisk dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1/2 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 minced garlic clove, 1/8 teaspoon red pepper flakes (optional) and 1/4 teaspoon salt. Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened.

Taste the dressing and adjust: add more lime for brightness, more honey for sweetness, or a pinch more salt if needed.

Pour the dressing over the salad (start with about three-quarters of the dressing and reserve the rest). Gently toss the greens, vegetables, and avocado with salad tongs or by lifting and turning so avocado pieces remain mostly intact.

Sprinkle additional black pepper and a final pinch of sea salt to taste. If desired, crumble a little extra feta or scatter more toasted seeds on top.

Serve immediately on chilled plates. Leftover dressing can be refrigerated up to 5 days; avocado will brown over time so best eaten the same day.