Avocado Feta Salad Recipes

CUCUMBER SALAD

Steps:

• In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt and pepper until combined.
• Add the cucumber slices, avocado, feta and onion slices into the dressing and toss well. Taste test and adjust salt and pepper, if desired.Serve immediately.

AVOCADO FETA SALSA

Steps:

• In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

FETA, AVOCADO & RED PEPPER SALAD WITH HONEY-LIME DRESSING

Steps:

• Make the dressing. Grate one lime into a large salad bowl and squeeze the juice of both limes on top. Add the honey, mustard, oil, salt and pepper and whisk with a fork or small whisk until thickened.
• Crumble the feta into mouthful-sized chunks between your fingers. Peel, stone and chop the avocados. Deseed and chop the peppers. Drain and rinse the beans. Shred the lettuce.
• Tip all the ingredients into the salad bowl and toss to mix. Serve with some good bread.

AVOCADO FETA SALAD

Steps:

• Place avocado cubes in a bowl.
• Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat.

CHICKEN, AVOCADO AND FETA SALAD

Steps:

• To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
• Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
• Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
• Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
• Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.

PUMPKIN AVOCADO FETA SALAD

Steps:

• Preheat oven to 200 c / 390 f (fan forced)
• Toss pumpkin in olive oil with salt & pepper, then spread pumpkin in a single layer on baking tray & bake for 15 mins, then flip pumpkin over & bake for a further 15 mins or until brown around the edges & cooked through (see notes)
• While pumpkin is baking, in a medium serving bowl add rocket/arugula, baby spinach & avocado, and mix gently to combine slightly
• In a small fry pan without oil, toast pine nuts until golden (watch them as they can burn quickly!) then remove to a bowl straight away or they will continue to colour
• Combine dressing ingredients in a small jar and shake well, then adjust to taste
• Add pumpkin, feta and half the pine nuts to greens in serving bowl along with about half of the dressing and mix gently again to combine (I use my hands)
• Sprinkle remaining pine nuts over the top, drizzle with remaining dressing & serve

BALSAMIC CHICKPEA, AVOCADO + FETA SALAD

Steps:

• In a medium bowl, combine salad ingredients. Set aside.
• Whisk the dressing ingredients together in a serving jug.
• Pour the dressing over the salad; season with salt and pepper to taste. Serve.