Best 2 Greek Salad With Avocado Recipes
**Indulge in the vibrant flavors of the Mediterranean with our authentic Greek salad with avocado recipe**. This delightful dish combines crisp cucumbers, juicy tomatoes, sweet bell peppers, red onions, and creamy avocado, all tossed in a tangy dressing made with olive oil, lemon juice, and herbs. As a bonus, we also offer variations of the classic Greek salad, including a vegan version, a protein-packed version with grilled chicken or shrimp, and a refreshing version with watermelon.
**Keywords:** Greek salad, avocado, Mediterranean, cucumber, tomato, bell pepper, red onion, olive oil, lemon juice, herbs, vegan, grilled chicken, shrimp, watermelon.
GREEK SALAD WITH AVOCADO
Creamy avocado adds a really nice touch to all the tanginess found in traditional Greek salads. I make this using recipe #448742 for the feta cheese. Inspired from a recipe I saw on Chuck's Day Off (Cooking Channel)
Provided by Kozmic Blues
Categories Greens
Time 5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the tomatoes, cucumbers, red onion, olives, avocado and lettuce in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice.
- Add salt and pepper to taste, toss.
- Top with marinated tofu feta (recipe #448742).
Nutrition Facts : Calories 339.1, Fat 27.3, SaturatedFat 3.9, Sodium 269.2, Carbohydrate 22.1, Fiber 8.3, Sugar 7.8, Protein 8.2
KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
Tips:
- Choose ripe avocados: Make sure the avocados are ripe but not overripe. Ripe avocados will be slightly soft when pressed gently.
- Use fresh vegetables: Fresh vegetables will give your salad the best flavor. If possible, buy them from a farmers market or organic grocery store.
- Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will overwhelm the flavors of the vegetables.
- Serve the salad immediately: Greek salad is best served immediately after it is made. The longer it sits, the more the vegetables will wilt and the dressing will lose its flavor.
Conclusion:
Greek salad with avocado is a refreshing, flavorful, and healthy dish that is perfect for any occasion. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a healthy and satisfying salad, give this Greek salad with avocado a try.
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