Feta Avocado Salad

There’s something truly refreshing about a well-made Feta Avocado Salad. The first time I made this dish, I was looking for a light lunch that packed a punch of flavor without weighing me down. I had just come back from a sunny afternoon at the park, and I wanted something that reflected that vibrant energy. The creamy avocado, tangy feta cheese, and the burst of fresh tomatoes together create a medley that dances on your palate. It’s not just a salad; it’s a celebration of summer! As I tossed the ingredients together, the colors reminded me of a beautiful sunset, and I couldn’t wait to dig in.

Feta Avocado Salad Shopping List

When it comes to a delightful Feta Avocado Salad, the ingredients you choose matter greatly. Each component plays a crucial role in crafting a dish that’s not only delicious but also visually appealing. The combination of creamy avocado, tangy feta cheese, and fresh vegetables creates a refreshing balance that tantalizes the taste buds. Let’s dive into the key players of this summer dish!

• 8 ounces elbow noodles: A great base that adds heartiness to the salad.
• 2 medium avocados: Creamy and nutrient-rich, these enhance the overall texture.
• 1 cup cherry tomatoes: Sweet and juicy, they provide a burst of flavor.
• 1/4 cup parsley, fresh: Adds a hint of freshness and color.
• 4 ounces feta cheese crumbles: Tangy and crumbly, this cheese is perfect for salads.
• 1/4 cup olive oil: Enhances flavor and helps to dress the salad.
• 1 medium lemon: Freshly squeezed juice brightens the dish.
• 1 clove garlic: Adds a subtle depth of flavor.
• 1/4 teaspoon salt: Essential for bringing out the flavors.
• 4 medium mango: A sweet addition that pairs beautifully with the other ingredients.

Step by Step Guide for Feta Avocado Salad

Making a Feta Avocado Salad is not only easy but also a fun process! You’ll find that each step brings you closer to a deliciously vibrant dish. Let’s dive into the preparation and blend these wonderful flavors together!

1. Start by cooking the elbow noodles according to the package directions, cooking them until they reach the al dente stage. This usually takes around eight to ten minutes, and it’s essential to check the texture as you want them firm but not hard. Once done, drain the noodles and set them aside to cool.
2. While the noodles are cooling, it’s time to prepare your avocados. Carefully peel and cube them, ensuring to keep the pieces bite-sized. The creamy texture of the avocado will add a luscious quality to your salad that contrasts beautifully with the other ingredients.
3. Next, grab those cherry tomatoes and cut them into quarters. Their sweetness will enhance the overall flavor profile of the salad. Once cut, set them aside with the avocado.
4. Now, take a handful of parsley and chop it finely. This herb adds a fresh and vibrant note to the salad, so don’t skip this step. Add the chopped parsley to your collection of ingredients.
5. Combine the cooled elbow noodles, avocado, cherry tomatoes, parsley, and feta cheese crumbles in a large mixing bowl. The colors should be bright and inviting, making it hard to resist.
6. In a separate bowl, whisk together the olive oil, juice of the lemon, minced garlic, and salt. This dressing not only ties all the flavors together but also adds a zesty kick to the salad.
7. Drizzle the dressing over the pasta mixture in the large bowl. Use a spatula or large spoon to gently toss everything together, ensuring the noodles and veggies are well-coated in the dressing.
8. Finally, serve the salad fresh with slices of mango on the side or on top. The sweetness of the mango balances the tangy flavors and adds a tropical flair.

Things Worth Knowing

Making Adjustments

Every cook has their own flair, and this Feta Avocado Salad can be adjusted to fit your taste. Here are some helpful tips to make it just right for you!

• Storage: Store any leftovers in an airtight container in the fridge. It’s best enjoyed within a couple of days.
• Freezing: This salad is not suitable for freezing due to the creamy texture of the avocado and the fresh ingredients.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, making it a versatile dish.
• Flavor variations: Consider adding some nuts or seeds for added crunch, or throw in other seasonal veggies.
• Serving size: This recipe serves four, but feel free to adjust the quantities to make more or less as needed.

Best Served With

• Grilled chicken: Pair this salad with grilled chicken for a hearty meal that’s still light.
• Fish tacos: This salad makes a refreshing side for fish tacos, bringing a burst of flavor.
• Picnic spread: It’s an excellent addition to any picnic spread, adding a colorful and healthy option.
• Brunch gatherings: Serve it at brunch alongside eggs or quiche for a delightful experience.
• Light dinner: Enjoy it as a main dish on a warm evening with a nice glass of iced tea.

FAQ

Conclusion

The Feta Avocado Salad is a refreshing and vibrant dish that perfectly captures the essence of summer. Its combination of creamy avocados, tangy feta, and fresh vegetables makes it a delightful addition to any meal. I encourage you to try this recipe, whether for a light lunch, a picnic, or as a side dish at your next gathering. You won’t be disappointed!

Feta Avocado Salad

The ultimate summer treat, this Feta Avocado Salad combines creamy avocados with tangy feta cheese and fresh tomatoes for a delicious, easy weeknight dinner. Perfectly refreshing and satisfying, you’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces elbow noodles
• 2 medium avocado
• 1 cup cherry tomatoes
• 1/4 cup parsley, fresh
• 4 ounces feta cheese crumbles
• 1/4 cup olive oil
• 1 medium lemon
• 1 clove garlic
• 1/4 teaspoon salt
• 4 medium mango

Equipment

• Chef's Knife
• Whisk
• Peeler

Method

 

1. Cook pasta as directed on package, to al dente. Drain and allow to cool.
2. Peel and cube the avocado. Cut the tomatoes into quarters and chop the parsley.
3. Add the pasta, avocado, tomatoes, parsley and feta cheese to a large bowl.
4. In a separate bowl, whisk together olive oil, juice of the lemon, minced garlic and salt. Drizzle over pasta and gently toss to coat.
5. Serve pasta with mango slices.

Notes

• Storage: Store any leftovers in an airtight container in the fridge. It's best enjoyed within a couple of days.
• Freezing: This salad is not suitable for freezing due to the creamy texture of the avocado and the fresh ingredients.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, making it a versatile dish.
• Flavor variations: Consider adding some nuts or seeds for added crunch, or throw in other seasonal veggies.
• Serving size: This recipe serves four, but feel free to adjust the quantities to make more or less as needed.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.