Avocado Sun-Dried Tomato Salad with Feta Crumbles

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Creamy avocado meets tangy sun-dried tomatoes in a vibrant salad, topped with salty feta and a bright lemon vinaigrette for a refreshing keto lunch. This Mediterranean-inspired salad recipe (vegetarian), ready in about 10 minutes, pairs avocado, sun-dried tomatoes, feta cheese 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 220 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 large, diced avocado
• 1/4 cup, oil-packed, drained and chopped sun-dried tomatoes
• 1/4 cup, crumbled feta cheese
• 2 cups (kale and spinach) mixed greens
• 1 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Whisk red wine vinegar, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
2. Step 2: In a large bowl, combine mixed greens, diced avocado, and chopped sun-dried tomatoes.
3. Step 3: Pour dressing over salad and toss gently until evenly coated, taking care not to mash the avocado.
4. Step 4: Divide salad among plates and top with crumbled feta cheese just before serving.