Spinach Salad with Feta & Avocado

Spinach Salad, Feta & Avocado

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Spinach, avocado and the first cherry tomatoes make a quick salad for a first course. Add some cooked chicken or ham for a light lunch.


  • 1 ripe avocado, removed from shell, cut into cubes
  • 3oz (100gr) cherry tomatoes, cut in half
  • 3oz (100gr) feta, cubed or crumbled
  • 1/2 cup dry-cured, Greek olives, pitted, cut in half
  • 3oz (100gr) spinach, prepped for salad
  • 1 tbs snipped chives
  • 1 tbs oregano leaves
  • Balsamic  Vinaigrette:
  • 2 tbs salad olive oil
  • 1 tbs Balsamic vinegar
  • 2 tsp Dijon-style mustard


  • Make vinaigrette:
  • In small bowl whisk vinegar and mustard. 
  • Slowly whisk in olive oil.
  • Salad:
  • Put avocado, tomatoes, olives, herbs and feta into a bowl. 
  • Add 2 – 3 tbs vinaigrette and toss gently to combine. 
  • Arrange spinach on two dinner plates. 
  • Spoon the salad into the center and serve, any remaining vinaigrette on the side.


I buy feta cubed, in a jar with an herbed olive oil. It’s perfect for salads, easy, and keeps forever!


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