Avocado Greens Power Salad

This avocado greens power salad is my go-to when I need something nourishing that still feels fresh and satisfying. Packed with creamy avocado, crisp greens, and protein-rich toppers, it comes together in minutes and leaves me full of energy. I love throwing this salad together for a quick lunch during busy workdays or as a vibrant side to round out dinner.

I first made this during marathon meal prep before a family picnic and everyone went back for seconds The balance of tangy dressing and creamy avocado always wins over guests

Ingredients

• Mixed greens such as spinach arugula kale or romaine: These provide antioxidants and crunch Choose very fresh leaves for maximum flavor
• Avocado diced: Brings creamy texture and heart healthy fats Pick one that yields gently to pressure for perfect ripeness
• Cherry tomatoes halved: Adds juiciness and a bright pop Look for glossy skins and firm flesh
• Cucumber sliced: Classic salad crunch and mild flavor Persian or English cucumbers have fewer seeds
• Red onion thinly sliced: Provides bite and color Sweet red onions are best when thin for less sharpness
• Cooked quinoa cooled: For protein and substance Rinse quinoa well and fluff after cooking for light texture
• Toasted pumpkin seeds or pepitas: Nutty crunch plus zinc and magnesium Buy raw and toast yourself for best flavor
• Feta cheese crumbled: Brings tangy creaminess Omit or use vegan cheese for dairy free
• Extra virgin olive oil: Luxurious base for the dressing Choose cold pressed and green for grassy notes
• Fresh lemon juice: Bright acidity that ties everything together Use freshly squeezed for zing
• Dijon mustard: Emulsifies the dressing and adds kick Select smooth style for consistency
• Honey or maple syrup: Balances the tartness Choose pure honey or real maple syrup
• Salt and black pepper to taste: Brings all the flavors into focus Use flaky sea salt for finishing

Instructions

Prep the Greens and Veggies:

In a large salad bowl toss together the mixed greens cherry tomatoes sliced cucumber and red onion Make sure everything is bite sized for easy eating

Add Avocado and Quinoa:

Gently fold in the diced avocado and cooled quinoa Scatter them so every forkful gets an even mix Try not to mash the avocado as you mix

Make the Dressing:

In a small bowl or jar whisk together the olive oil fresh lemon juice Dijon mustard and honey or maple syrup Season well with a big pinch of salt and plenty of pepper Whisk until the mixture is slightly thick and glossy

Dress and Toss:

Drizzle the dressing over the salad You want to coat everything lightly Use clean hands or salad tongs to toss gently so the greens stay fluffy

Finish and Serve:

Sprinkle toasted pumpkin seeds over the top along with crumbled feta cheese Serve right away so the greens remain crisp and the avocado does not brown

Save

I love using toasted pumpkin seeds for their extra crunch and nutty flavor One afternoon my little one started sneaking fistfuls of them before the salad was even assembled Now I always make extra so we have enough for topping and snacking

Storage Tips

Store undressed salad greens and vegetables in an airtight container lined with a paper towel to maintain crispness Add dressing avocado and seeds right before serving to avoid sogginess Leftovers can be stored up to one day but it is best enjoyed immediately

Ingredient Substitutions

Swap the feta for goat cheese or omit entirely for a vegan salad Chickpeas or cubed tofu can boost protein levels Pumpkin seeds are easy to replace with sunflower seeds or walnuts if needed If avoiding honey use maple syrup in the dressing

Serving Suggestions

Pile this salad onto a big platter for a family style lunch Serve it as a base beneath grilled chicken or salmon Add a cup of soup for a simple dinner This recipe also pairs really well with a crusty slice of gluten free toast

Cultural and Historical Context

Power salads like this one are rooted in contemporary wellness cuisine which aims for nutrient density and colorful presentation The classic Mediterranean trio of olive oil lemon and fresh vegetables meets modern ingredients like quinoa to keep it both filling and light

Seasonal Adaptations

In spring swap tomatoes for strawberries for sweet tart notes During summer add sweet corn or grilled zucchini For autumn try roasted squash cubes in place of cucumber

Success Stories

This salad has been the star of many a potluck feast at my house People rave about the unexpected combo of cool avocado and tangy feta I have even convinced my cousin a lifelong salad skeptic to request it for her birthday lunch

Freezer Meal Conversion

The fresh greens and avocado do not freeze well but you can prep the quinoa pumpkin seeds and dressing ahead Store them separately in the fridge for up to four days and toss everything together when ready to eat

Save

This salad is a vibrant nutritious meal that suits every lifestyle Finish with extra seeds and fresh greens for the perfect final touch

Recipe FAQs

→ How can I make this dairy-free?

Omit the feta cheese or substitute with a vegan cheese for a dairy-free option.

→ Can I add more protein?

Yes, top with grilled chicken, tofu, or chickpeas for an extra protein boost.

→ What greens work best?

Spinach, arugula, kale, or romaine are great choices, alone or mixed together.

→ Can I prepare this in advance?

The vegetables and protein can be prepped ahead, but add avocado and dressing just before serving.

→ What dressing alternatives can I use?

Try balsamic vinaigrette, lime juice, or your favorite light dressing instead of lemon-Dijon.

→ How do I add extra crunch?

Mix in sliced radishes, shredded carrots, or use toasted nuts and seeds for added texture.