This refreshing Greek-inspired salad combines crisp vegetables, creamy avocado, tangy feta cheese, and a simple lemon-oregano dressing. It’s naturally low in carbs, gluten-free, and perfect as a light lunch, side dish, or accompaniment to grilled chicken, fish, or steak.
Prep Time
- 15 minutes
Servings
- 4 servings
Nutrition (Approximate Per Serving)
- Calories: 280
- Net Carbs: 7–9g
- Protein: 7g
- Fat: 24g
- Fiber: 5g
Ingredients
For the Salad
- 2 large cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 green bell pepper, diced
- ¼ red onion, thinly sliced
- 1 large avocado, diced
- 150g (5 oz) feta cheese, cubed or crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup pitted Kalamata olives, sliced
For the Lemon-Oregano Dressing
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt (adjust to taste)
Instructions
Step 1: Prepare the Vegetables
Cucumbers
- Wash thoroughly.
- If using large cucumbers, peel partially for a striped appearance.
- Slice lengthwise and remove seeds if they are large.
- Cut into bite-sized cubes.
Tomatoes
- Wash and dry.
- Slice cherry tomatoes in half.
- If using larger tomatoes, remove excess seeds and dice.
Bell Pepper
- Remove stem and seeds.
- Dice into small pieces.
Onion
- Slice very thinly.
- For a milder flavor, soak slices in cold water for 5 minutes, then drain.
Step 2: Prepare the Avocado
- Cut avocado in half.
- Remove the pit.
- Score the flesh into cubes.
- Scoop out with a spoon.
Tip:
Toss avocado with a few drops of lemon juice to help prevent browning.
Step 3: Make the Dressing
In a small bowl, whisk together:
- Olive oil
- Lemon juice
- Oregano
- Garlic powder
- Black pepper
- Salt
Whisk until slightly emulsified.
The dressing should taste bright, tangy, and herbaceous.
Step 4: Assemble the Salad
In a large salad bowl combine:
- Cucumbers
- Tomatoes
- Bell pepper
- Red onion
- Parsley
- Kalamata olives
Gently toss.
Add:
- Avocado
- Feta cheese
Mix carefully to avoid breaking the avocado too much.
Step 5: Dress the Salad
- Pour dressing over the salad.
- Toss gently until everything is lightly coated.
- Taste and adjust seasoning if needed.
Step 6: Serve
Transfer to a serving bowl or platter.
Garnish with:
- Extra feta
- Fresh parsley
- A sprinkle of oregano
- Freshly cracked black pepper
Serve immediately for the freshest texture.
Optional Add-Ins
For More Protein
- Grilled chicken breast
- Grilled shrimp
- Hard-boiled eggs
For Extra Mediterranean Flavor
- Chopped fresh mint
- Capers
- Roasted red peppers
For More Healthy Fats
- Additional avocado
- Toasted pine nuts
- Hemp hearts
Make-Ahead Tips
- Chop vegetables up to 24 hours ahead and refrigerate.
- Store dressing separately.
- Add avocado and feta just before serving.
- Dress the salad right before eating to keep it crisp.
Serving Suggestions
This low-carb Avocado & Feta Greek Salad pairs beautifully with:
- Grilled chicken skewers
- Baked salmon
- Grilled lamb chops
- Garlic butter shrimp
- Keto-friendly wraps
