Tossed Avocado and Feta Salad with Lemon Vinaigrette
A vibrant salad combining creamy avocado, tangy feta, and zesty lemon dressing for a refreshing keto meal. This mediterranean-inspired keto (keto, low carb) ready in about 10 minutes pairs medium Avocado, Feta cheese, Mixed greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 medium Avocado
- 3 oz Feta cheese
- 4 oz Mixed greens
- 1 tbsp Lemon juice
- 2 tbsp Olive oil
- 1 tsp Dijon mustard
- 1 clove, minced Garlic
- 1 tbsp, chopped Fresh dill
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Cut 1 medium avocado in half, remove pit, and scoop flesh into a bowl. Mash with a fork until mostly smooth but still slightly chunky.
- Step 2: Add 3 oz crumbled feta, 4 oz mixed greens, 1 tbsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper to avocado mixture and toss gently to combine.
- Step 3: Whisk 1 tbsp lemon juice, 2 tbsp olive oil, 1 tsp Dijon mustard, and 1 minced garlic clove in a small bowl until emulsified.
- Step 4: Pour dressing over salad and toss until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tossed Avocado and Feta 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 Tossed Avocado and Feta 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 avocado from drying out.
Can I substitute ingredients in Tossed Avocado and Feta 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 Tossed Avocado and Feta 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 Tossed Avocado and Feta Salad with Lemon Vinaigrette keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Simple and delicious.
