Avocado-Herb Salad with Lemon Vinaigrette
Creamy avocado chunks mixed with crisp greens and a zesty lemon-garlic dressing, finished with fresh herbs. This mediterranean-inspired keto ready in about 10 minutes pairs pitted and diced avocado, mixed greens, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, pitted and diced avocado
- 4 oz mixed greens
- 2 tbsp, thinly sliced red onion
- 1 tbsp lemon juice
- 1.5 tbsp olive oil
- 1, minced garlic clove
- 1 tsp finely chopped fresh dill
- 1/4 tsp coarse salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 1 tbsp lemon juice, 1.5 tbsp olive oil, 1 minced garlic clove, 1/4 tsp coarse salt, and 1/8 tsp black pepper until emulsified.
- Step 2: In a large bowl, combine 4 oz mixed greens, 2 tbsp thinly sliced red onion, and 1 diced avocado. Pour 2/3 of the dressing over the salad and toss gently with tongs until evenly coated.
- Step 3: Divide salad among plates, drizzle with remaining dressing, and sprinkle with 1 tsp chopped fresh dill just before serving.
Frequently asked questions
How long does Avocado-Herb Salad with Lemon Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado-Herb Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pitted and diced avocado from drying out.
Can I substitute ingredients in Avocado-Herb Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Herb Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado-Herb Salad with Lemon Vinaigrette?
Mediterranean keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved it at dinner. Easy to make and so healthy.
- ★★★★★
This was so fresh and perfect for my keto diet! The lemon vinaigrette was the star.
- ★★★★☆
Great recipe, but the herbs were a bit too much for my taste. I used half the amount next time.
Related recipes
Avocado-Lime Dressing for Kale and Radish Salad
Tossed Avocado and Feta Salad with Lemon Vinaigrette
Radish-Cucumber Salad with Lemon-Tahini Dressing
No-Cook Cucumber and Avocado Salad with Lemon-Dill Dressing
Massaged Kale and Radish Salad with Lemon Vinaigrette
Massaged Kale and Feta Salad with Balsamic Vinaigrette
Equipment for this recipe
Top-rated tools to make this recipe successfully.
