Avocado Parmesan Salad with Lemon Vinaigrette
A refreshing keto salad featuring creamy avocado and nutty Parmesan, tossed in a zesty lemon dressing. This mediterranean-inspired salads (keto, vegetarian) ready in about 10 minutes pairs medium, diced Avocado, halved Cherry tomatoes, Fresh spinach into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 medium, diced Avocado
- 1 cup, halved Cherry tomatoes
- 2 cups Fresh spinach
- 1/4 cup, shaved Parmesan cheese
- 1/2, juiced Lemon
- 2 tablespoons Olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Step 1: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice (from 1/2 lemon), 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Step 2: In a large bowl, combine 1 medium diced avocado, 1 cup halved cherry tomatoes, and 2 cups fresh spinach. Pour the dressing over the salad and toss gently to coat evenly.
- Step 3: Top with 1/4 cup shaved Parmesan cheese just before serving to maintain texture and flavor.
Frequently asked questions
How long does Avocado Parmesan 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 Parmesan 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 medium, diced avocado from drying out.
Can I substitute ingredients in Avocado Parmesan 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 Parmesan 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.
Is Avocado Parmesan Salad with Lemon Vinaigrette keto?
Yes — this recipe is tagged keto, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious. I'll be making this every week.
- ★★★★★
Loved it! So fresh and the lemon vinaigrette tied everything together.
- ★★★★★
This salad is my new favorite! The avocado and parmesan combo is perfect.
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