GREEK AVOCADO SALAD WITH GARLIC-DILL VINAIGRETTE

GREEK AVOCADO SALAD WITH GARLIC-DILL VINAIGRETTE

Greek Avocado Salad with Garlic-Dill Vinaigrette. This simple salad takes just minutes to put together and requires no cooking, but packs in a ton of diverse flavors and textures to make it a must-have side dish for the warm-weather months! | hostthetoast.com

Greek Avocado Salad with Garlic-Dill Vinaigrette. This simple salad takes just minutes to put together and requires no cooking, but packs in a ton of diverse flavors and textures to make it a must-have side dish for the warm-weather months! | hostthetoast.com

Greek Avocado Salad with Garlic-Dill Vinaigrette. This simple salad takes just minutes to put together and requires no cooking, but packs in a ton of diverse flavors and textures to make it a must-have side dish for the warm-weather months! | hostthetoast.com

Greek Avocado Salad with Garlic-Dill Vinaigrette. This simple salad takes just minutes to put together and requires no cooking, but packs in a ton of diverse flavors and textures to make it a must-have side dish for the warm-weather months! | hostthetoast.com

Greek Avocado Salad with Garlic-Dill Vinaigrette. This simple salad takes just minutes to put together and requires no cooking, but packs in a ton of diverse flavors and textures to make it a must-have side dish for the warm-weather months! | hostthetoast.com

GREEK AVOCADO SALAD WITH

GARLIC-DILL VINAIGRETTE

  • Prep Time: 10 mins

INGREDIENTS

FOR THE GREEK AVOCADO SALAD:

  • 1 ripe avocado, diced
  • 1 1/2 cups mixed cherry tomatoes, chopped
  • 1/4 cup chopped red onion
  • 1 cucumber, peeled, seeded, and diced
  • 4 ounces feta cheese, cubed
  • 3 handfuls pita chips
  • Fresh dill, to garnish

FOR THE GARLIC-DILL VINAIGRETTE:

  • 3 cloves garlic
  • Juice of 2 lemons
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons chopped fresh dill, divided
  • 1/4 cup olive oil
  • Kosher salt and black pepper, to taste

INSTRUCTIONS

  1. In a large bowl, gently toss together the avocado salad ingredients. Break up the pita chips slightly if they’re too large. Set aside.
  2. In the bowl of a food processor, combine the garlic, lemon juice, dijon mustard, and half of the fresh dill. Process until well-combined. Keep the food processor running and slowly stream in the olive oil. Add in the remaining dill and season with salt and pepper, to taste.
  3. Lightly drizzle the vinaigrette over the avocado salad to taste. Don’t use it all– the salad would become soggy– just enough to add some extra flavor and prevent the avocados from browning. Save the remaining vinaigrette in a sealable container in the refrigerator for up to a week.
  4. Garnish with the salad with additional dill, if desired, and serve.
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