Busy moms need quick, fresh meals that still feel special. This Zesty Mediterranean Avocado Salad comes together in minutes and looks bright enough for company, yet simple enough for a weeknight.
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Why You Will Love This Mediterranean Avocado Salad Recipe
This salad works because it uses whole, fresh ingredients that most families already like. It takes about 10 minutes to pull together. No cooking means less cleanup and more time for homework or bedtime routines.
Kids often enjoy the colorful cherry tomatoes and creamy avocado. The flavors stay mild but fresh, so picky eaters can pick around what they do not like. You can also bulk it up for a main dish or serve it as a side.
If you want a similar no-fuss avocado dinner, try this chickpea feta avocado salad for another family-friendly option.
How to Make Mediterranean Avocado Salad
Ingredients
2 ripe avocados, peeled, pitted, and diced, 1 cup cherry tomatoes, halved, 1 cucumber, diced, 1/4 red onion, thinly sliced, 1/4 cup Kalamata olives, pitted and sliced, 1/4 cup feta cheese, crumbled, 1/4 cup fresh parsley, chopped, 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 clove garlic, minced, Salt and black pepper to taste, Optional: 1/4 cup pine nuts, toasted
Directions
In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, diced cucumber, and sliced red onion., Add the sliced Kalamata olives, crumbled feta cheese, and chopped parsley to the bowl., In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing., Pour the dressing over the salad ingredients in the mixing bowl., Gently toss all the ingredients together until everything is well combined and evenly coated with the dressing., If desired, sprinkle the toasted pine nuts over the top of the salad for added crunch., Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
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Zesty Mediterranean Avocado Salad
A quick, fresh salad that combines vibrant ingredients for a healthy and satisfying dish, perfect for busy families.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 2 ripe avocados, peeled, pitted, and diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: 1/4 cup pine nuts, toasted
Instructions
- In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, diced cucumber, and sliced red onion.
- Add the sliced Kalamata olives, crumbled feta cheese, and chopped parsley to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
- Pour the dressing over the salad ingredients in the mixing bowl.
- Gently toss all the ingredients together until everything is well combined and evenly coated with the dressing.
- If desired, sprinkle the toasted pine nuts over the top of the salad for added crunch.
- Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld.
Notes
Serve this salad chilled or at room temperature. For a filling option, serve over cooked quinoa or couscous.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
How to Serve
Serve this salad chilled or at room temperature. It pairs well with grilled chicken, fish, or pita bread. For a light family dinner, spoon the salad over cooked quinoa or couscous to make it more filling.
Make simple plates for kids: offer small bowls with the salad components separated if they prefer. For adults, add a drizzle of extra olive oil and a squeeze of lemon just before serving.
If you want another bright side dish, this apple arugula salad with maple pecans balances sweet and peppery flavors nicely.
How to Store
Store the salad in an airtight container in the fridge for up to 24 hours. Avocado browns over time, so press a piece of plastic wrap directly onto the salad surface to limit air exposure.
If you plan to make it ahead, keep the dressing separate and toss right before serving. Do not freeze; the texture of the avocado will not hold up.
Tips and Variations
- Choose firm but ripe avocados so they hold their shape when diced.
- Swap parsley for basil for a slightly different Mediterranean twist.
- Omit the red onion or soak slices in cold water for 10 minutes to mellow the flavor for kids.
- Add cooked shrimp or canned tuna for a quick protein boost.
- Replace pine nuts with toasted almonds or sunflower seeds if you need a nut-free or different crunch.
FAQs
Q: Can I make this salad ahead for a picnic? A: Yes. Keep the dressing separate and toss within an hour of serving to keep avocados fresh.
Q: What can I use instead of Kalamata olives? A: Use green olives or leave them out for a milder taste that kids may prefer.
Q: Is this salad kid-friendly? A: Very. Cut vegetables into small, bite-size pieces and offer components separately for picky kids.
Q: Can I add more lemon if I like tang? A: Absolutely. Add lemon in small amounts and taste as you go to find the right balance.
Conclusion
This Zesty Mediterranean Avocado Salad fits into busy days without fuss. It brightens a weeknight meal and doubles as a simple, healthy side for gatherings. Try it tonight, and save this post for a fast, reliable recipe you can pull out anytime.
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