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Fresh Spring Salad

A quick and vibrant salad loaded with crisp vegetables, creamy avocado, and salty feta, perfect for a refreshing meal any day.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed greens A spring mix or baby greens work well.
  • 1 cup cherry tomatoes Halved for juicy pops.
  • 1/2 cucumber cucumber Thinly sliced for crunch.
  • 4-5 pieces radishes Sliced paper-thin to add peppery bite.
  • 1 piece avocado Ripe but still firm; cubes hold up better.
Dressing and Seasoning
  • 2 tablespoons olive oil Extra virgin if you have it.
  • 1 tablespoon balsamic vinegar Adds sweet acidity.
  • 2-3 tablespoons feta cheese Crumble over the salad for salty creaminess.
  • Salt and pepper To taste.

Method
 

Assembly
  1. In a large bowl, use a gentle handful to add about 4 cups of mixed greens.
  2. Halve about 1 cup of cherry tomatoes, thinly slice 1/2 cucumber, and slice 4-5 radishes. Add them to the greens.
  3. Cube 1 avocado and add it on top. Slice it last so it stays vibrant.
  4. Crumble 2-3 tablespoons of feta cheese over the salad.
  5. Drizzle about 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the salad. Start with less; you can always add more.
  6. Season with salt and pepper to taste, remembering that feta is salty, so taste before over-salting.
  7. Use salad tongs or two large spoons to toss gently until everything is lightly coated and evenly mixed. Serve immediately.

Notes

Use ripe but firm avocado to hold shape when tossed. Feta can be swapped for goat cheese for a milder tang. Balance the vinegar with olive oil; start light, then adjust.