Greek Salad with Creamy Avocado Dressing

Try out this delicious chopped Greek salad with creamy avocado dressing. It’s similar in flavor to a Mediterranean chopped salad, which is paired with a bright vinaigrette dressing.

We’ve been getting a string of hot days in Boston — it feels like we only had a few days of spring before summer arrived — and my house has been feeling so hot that I’ve been craving cold no-cook meals (hello cold broccoli salad and bruschetta). Mr. Savory Tooth and I both love Greek ingredients and dishes so this chopped Greek salad was an obvious choice for dinner.

It’s not your typical Greek salad because my recipe includes a creamy avocado dressing that’s the best of all worlds: healthy, delicious, and filling enough for dinner.

This chopped Greek salad has some traditional Greek elements, such as cucumber, onions, tomatoes, olives, and feta cheese, but also has an added twist: sweet chopped apples. The apples add a juicier note to the Greek salad and I love this addition. All of these ingredients make this salad taste fresh and perfect as a summer salad.

You can easily double or triple the ingredients for a larger crowd, and if you’re feeding vegans, you can easily omit the feta cheese or keep it separate to make this a vegan dish.

I love this rich and flavorful avocado dressing — it’s homemade, healthy, and vegan. It’s creamy, but without any cream or other dairy products. This avocado dressing nicely complements the Greek flavors in this salad, and I can think of many other things it would be perfect for: dipping sauce for tortilla chips, spread on toasted bread, burger dressing, or on top of grilled salmon.

This recipe makes a lot of avocado dressing, so I usually only toss with a third or half of it, and keep the rest on the side for serving.

Greek Salad with Creamy Avocado Dressing

5 from 1 vote

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Prep Time: 25 mins

Yield: 4 servings

Calories: 380

DESCRIPTION

A delicious chopped Greek salad with creamy avocado dressing.

INGREDIENTS

• 2 cups chopped cucumber about 1 cucumber
• 1 1/2 cups quartered mini heirloom or cherry/grape tomatoes about 8 ounces
• 1 1/2 cups chopped Fuji apple about 1 apple
• 2/3 cup pitted and sliced black olives 3.8 ounce can
• 1/2 cup crumbled feta cheese about 3 ounces
• 1/3 cup thinly sliced red onions about 1/4 red onion

For avocado dressing:

• 1 small ripe avocado peeled and pitted
• 1/3 cup olive oil
• 1/3 cup water
• 1 tablespoon lemon juice about 1/2 lemon
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

INSTRUCTIONS

• Add all dressing ingredients to a small blender, immersion blender, or food processor. Blend until smooth.
• Add cucumbers, tomatoes, apples, onions, and olives to a large mixing bowl. Add about a third of the dressing. Stir everything together to mix.
• Top the salad with feta cheese, gently stirring it in. Serve with reserved dressing on the side. Refrigerate any leftovers.

NUTRITION

This recipe yields 15.5 g net carbs per serving.

Nutrition Facts Per Serving

Calories 380
Total Fat 32g	49%
Saturated Fat 6g	29%
Trans Fat 0g
Cholesterol 11mg	4%
Sodium 770mg	32%
Potassium 420mg	12%
Total Carb 21g	7%
Dietary Fiber 5.5g	23%
Sugars 9g
Protein 7g

Vitamin A 12% · Vitamin C 31% · Calcium 11% · Iron 5%

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